Ice cream with lemon

European cuisine

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Description Products Steps

To make lemon ice cream at home, you don’t need any special culinary skills. It's great if you have an ice cream maker. In its absence, the dessert can be easily frozen in the freezer. The ice cream is thick and elastic in texture and melts slowly. Take lemons with thin skin, they have more juice. Milk needs fat, at least 6%. It's great if it's rustic. Additional citrus flavor can be added using lemon syrup or liqueur.

1. Calories
   169,44 kcal
2. Protein
   1,5 gram
3. Fat
   8,06 gram
4. Carbohydrates
   21,94 gram
5. ~ Time
   6 H 10 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Lemon

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   3 pcs. = 360 g
2. Sugar

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   1 glass = 180 g
3. Milk 6%
   1 glass = 250 g
4. Cream 35% fat

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   1 glass = 210 g
5. Lemon syrup

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   2.5 tbsp. l. = 50 g
6. Gorky chocolate

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   optional

Steps:

1. 
   Prepare the necessary products. Wash the lemons and dry with paper towels. Squeeze the juice from two lemons and strain it. Finely chop the pulp of one lemon. Cool the milk and cream well. Prepare a mixer, ice cream molds and sticks.
2. 
   Prepare the lemon base. Pour lemon juice into granulated sugar. Add lemon pulp pieces, lemon liqueur or syrup, mix well.
3. 
   Add dairy products. Beat the cold cream and milk well with a mixer. Try to work at medium speeds. Pour in the lemon-sugar mixture and stir.
4. 
   Allow the ice cream to stabilize. Transfer the resulting mass into ice cream molds. Freeze for 6 hours. If you want to get ice cream on a stick when the mixture is a little frozen, stick a stick into each portion.
5. 
   Sprinkle the lemon ice cream with grated dark chocolate before serving. If the ice cream is on a stick, dip the portion in water for a second before serving and then roll in chocolate chips.

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