Lemon ice cream is a delightful and refreshing treat that’s surprisingly easy to make. With just a few simple ingredients, you can create a creamy, zesty dessert that’s perfect for any occasion. Here’s a step-by-step guide to making your own lemon ice cream at home.
Ingredients:
- 790 grams of condensed milk
- 1 cup of powdered milk
- 400 grams of cream
- 200 ml of whipped cream
- Juice of 2 lemons
- 1 cup of sprinkles (optional, for added texture and fun)
- Lemon zest (for garnish)
Equipment:
- Pan
- Mixing bowls
- Whisk or electric mixer
- Container for cooling
- Platter or serving dish
- Cling film
Instructions:
1. Prepare the Base:
- Combine Ingredients: In a medium-sized pan, add 790 grams of condensed milk and 1 cup of powdered milk. Mix them thoroughly to combine.
- Heat the Mixture: Pour in 400 grams of cream and turn the heat to medium. Stir the mixture continuously to ensure that it heats evenly. Continue stirring until the mixture thickens slightly, which usually takes a few minutes. Be careful not to let it boil.
2. Cool the Base:
- Transfer and Cool: Once thickened, remove the pan from heat and transfer the mixture to a container. Cover the container with cling film to prevent a skin from forming on the surface. Let it cool at room temperature before placing it in the fridge.
3. Prepare the Lemon Cream:
- Whip the Cream: In a separate bowl, add 200 ml of whipped cream. Use a whisk or an electric mixer to beat the cream until it forms stiff peaks. This will give your ice cream a light and airy texture.
- Add Lemon Juice: Squeeze the juice of 2 lemons and add it to the whipped cream. Gently fold the lemon juice into the cream until well combined.
4. Combine Ingredients:
- Mix with Base: Once the cooled condensed milk mixture is ready, fold it gently into the lemon whipped cream. Be careful not to overmix, as you want to maintain the light texture of the whipped cream.
- Add Sprinkles: If you’re using 1 cup of sprinkles, fold them into the mixture at this stage. They will add a fun, colorful touch and a bit of crunch.
5. Chill the Dessert:
- Transfer to Platter: Spoon the ice cream mixture into a platter or serving dish, spreading it evenly.
- Freeze: Cover the platter with cling film and place it in the fridge for 2 hours. This will allow the ice cream to firm up and develop a better texture.
6. Garnish and Serve:
- Add Lemon Zest: Before serving, grate some lemon zest over the top of the ice cream. This adds a fresh burst of citrus flavor and makes the dessert look even more appealing.
Tips for Success:
- Cooling the Base: It’s important to let the condensed milk mixture cool to room temperature before combining it with the whipped cream. This prevents the whipped cream from melting and helps maintain the ice cream’s creamy texture.
- Whipping Cream: Ensure that the whipped cream is beaten until stiff peaks form. This helps in creating a light and airy texture in the final ice cream.
- Mixing: Fold the lemon cream into the base gently to avoid deflating the whipped cream. The mixture should be well combined but still light and fluffy.
- Optional Additions: Feel free to experiment with different mix-ins or toppings, such as fresh berries, chocolate chips, or nuts.
This lemon ice cream recipe is not only simple but also incredibly delicious. The tangy lemon flavor combined with the creamy texture makes it a perfect treat for a hot day or any time you’re craving something sweet and refreshing. The sprinkles add a playful touch, making it a hit with both kids and adults.
I hope you enjoy making and eating this lemon ice cream as much as I do. Please let me know in the comments what you think of the recipe and any variations you try. Thank you for joining me in this culinary adventure. Until next time, happy cooking!
