Lemon Ice Cream Without Ice Cream Maker Recipes
FRESH LEMON ICE CREAM
This Easy Lemon Ice Cream has only 4 ingredients and one of them is not Sweetened Condensed Milk. It's creamy and smooth like velvet.
Provided by Rosemary Molloy
Categories Dessert
Time 4h15m
Number Of Ingredients 4
Steps:
- In a large bowl gently stir together with a whisk the cream and sugar until the sugar dissolves, approximately 10-15 minutes.
- Gradually stir in the lemon juice and whisk to combine, then add the half and half combine well.
- Pour the mixture into a loaf pan (8 inch/ 20 cm), cover with plastic wrap and freeze until firm 3-4 hours or over night. Scoop and serve. Enjoy!
Nutrition Facts : Calories 481 kcal, Carbohydrate 55 g, Protein 3 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 104 mg, Sodium 48 mg, Fiber 1 g, Sugar 50 g, UnsaturatedFat 9 g, ServingSize 1 serving
NO-CHURN LEMON ICE CREAM
This No-churn Lemon Ice cream is such an easy recipe. Made without an ice cream maker, all you need is cream, mascarpone, sugar, vanilla extract, and fresh lemons! A nice, scoopable, and fresh ice cream in summer times. Make this lemon ice cream without a machine, and you will see how easy it can be.
Provided by Andréa
Categories Dessert
Time 3h40m
Number Of Ingredients 6
Steps:
- Ensure all your ingredients are as cold as possible for the best results. Also, place the sugar and lemon juice in the refrigerator for at least 30 minutes.
- Mix the cream with the sugar until it is just lobed (yogurt thickness).
- Spoon the mascarpone and vanilla extract into the cream mixture until it's incorporated. It should have the thickness of Greek yogurt.
- Mix with a spatula fresh lemon juice and the zest of half a lemon through the cream mix.
- Pour into a freezer box and put at least 3 hours in the freezer.
Nutrition Facts : Calories 478 kcal, Carbohydrate 46 g, Protein 4 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 84 mg, Sodium 33 mg, Fiber 0.3 g, Sugar 44 g, UnsaturatedFat 5 g, ServingSize 1 serving
LEMON ICE CREAM (NO ICE-CREAM MAKER AND NO EGGS)
Recipe by Nigella Lawson. I love Nigella's ice-creams and you don't need an ice-cream machine. I have another posted here Orange & Lime Ice-cream #71438, they are both so very good. I haven't allowed for freezing time because it can vary so much.
Provided by Ninna
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Grate the zest from two of the lemons using a microplane, squeeze the juice of all three lemons and pour into a bowl with the zest and sugar, stir to combine and leave for 30 minutes, to let the flavour deepen.
- Whip the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice.
- Turn into a shallow container, cover and freeze (no stirring) until firm - this could take 3-6 hours.
- Let stand in container in the fridge for half an hour to soften enough to serve.
Nutrition Facts : Calories 555.9, Fat 39.9, SaturatedFat 24.7, Cholesterol 146.7, Sodium 43.8, Carbohydrate 55.2, Fiber 3.8, Sugar 43, Protein 3.2
LEMON ICE CREAM (WITHOUT ICE CREAM MAKER)
A wonderful real lemon ice cream, reminds me of lemon sherbet but creamier. Easy to make and refreshing on hot days. Make sure you squeeze fresh lemons for this one. Bottled lemon juice just doesn't measure up in this recipe.This is a combination of two recipes given to me by my Aunt.It's good topped with a few fresh raspberries. For those who love lime, just substitue fresh lime juice in place of the lemon.Cook time is freezing time.
Provided by redwine
Categories Frozen Desserts
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, lemon zest,and sugar in a mixing bowl.
- Gradually stir in milk, heavy cream and salt.
- Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.
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- Whip the heavy whipping cream cold from the fridge until soft peaks form and the mixture thickly coats the back of a spoon.
- Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.
- Continue whipping as you add the lemon juice and zest just until it's incorporated. You'll notice the mixture thickens after adding the lemon - this is good!
- Be careful NOT to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream will NOT freeze properly and won't have the creamy, smooth texture you desire.
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