Lemon Ice Cream With Stevia Recipes

SUPER LEMON ICE CREAM

Steps:

• Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
• Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
• Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

LEMON ICE CREAM WITH STEVIA

Steps:

• Combine stevia, milk, and cream in a small, deep mixing bowl. Stir to dissolve stevia. Cover with plastic wrap and freeze 1 or 2 hours until solid around the edges. Remove from freezer. Add lemon juice and extract. Beat thoroughly and replace the plastic wrap. Return to freezer. After 2 hours beat again. Freeze some more until consistency is firm but still soft enough to dip. This entire process requires about 6 hours and very little effort. For leftovers, remove from freezer about 1/2 hour before serving to allow for softening. Whip again if desired. Variations: The amount of stevia and lemon extract can be varied according to taste. Equal amounts of lemon extract and vanilla extract can be used.