Lemonicecreamwithouticecreammaker Recipes
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
NO-CHURN LEMON ICE CREAM
My No-Churn Lemon Ice Cream is so simple to prepare and tastes fantastic! Containing just three ingredients, this easy recipe will have you enjoying tangy, creamy ice cream with minimum preparation time.
Provided by Alexandra
Categories Dessert
Time 4h15m
Number Of Ingredients 4
Steps:
- Add the lemon zest, juice and caster/superfine sugar to the bowl of a food processor and whiz them together.
- With the motor running, gradually add the cream through the feed tube.
- Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into a shallow, airtight, freezer container or dish covered with two layers of cling film.
- Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
- Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
- To maintain the fresh flavour and creamy texture, it is best if consumed within 5 days.
Nutrition Facts : Calories 474 kcal, Carbohydrate 37 g, Protein 2 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 136 mg, Sodium 38 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 12 g, ServingSize 1 serving
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.
SUPER LEMON ICE CREAM
This is tart and sweet and refreshing, and EASY! No custard-making, no hours of refrigeration, although it does require an ice cream maker. Be sure to read the instructions before prepping your ingredients; this will require 2-3 lemons. From "The Perfect Scoop" by David Leibowitz.
Provided by Sass Smith
Categories Frozen Desserts
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Zest lemons directly into food processor. Pour in sugar and process until the sugar is faintly lemon-colored and the zest is finely ground.
- Juice the lemons you just zested and pour the measured juice into the sugar/zest mixture. Blend until the sugar dissolves.
- Add half and half and blend. If desired you can add a few drops of yellow food coloring at this point, as the finished product is a very pale, clear, almost-yellow color.
- Chill for about an hour; the product may break up, but just stir it back together.
- Freeze in an ice cream machine according to manufacturer's directions.
Nutrition Facts : Calories 131.2, Fat 7, SaturatedFat 4.3, Cholesterol 22.4, Sodium 44.4, Carbohydrate 16.5, Fiber 0.1, Sugar 13, Protein 1.9
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NO CHURN LEMON ICE CREAM - SEASONS AND SUPPERS
From seasonsandsuppers.ca
- In a large bowl with an electric mixer or the bowl of a stand mixer, combine the 10% and 35% cream. Beat at medium-high speed until cream starts to thicken a bit, 4-5 minutes. Add sugar and beat until incorporated. Add lemon juice and zest and mix until combined.
- Pour into an 8-inch square cake pan or a 9 x 5-inch loaf pan. Cover tightly with plastic wrap and then a layer of aluminum foil (to hold the plastic tight) and freeze until firm, about 24 hours.
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