Ever thought of ice cream being healthy? Using the right ingredients anything can be healthy, some like lemon ice cream, could even save lives.
As I lately have some time, I was searching on the web last week. Trying to find fresh, exciting thoughts, inspiring dishes that I have never tried before, to surprise my loved ones with. Looking for a long time unfortunately couldn’t come across too many interesting things. Just before I thought to give up on it, I came across this tempting and simple dessert by chance on Suncakemom. It looked so yummy on its photo, that required prompt actions.
It was not difficult to imagine just how it’s created, its taste and how much my husband might love it. Actually, it is extremely simple to impress the man when it comes to treats. Yes, I’m a lucky one. Or perhaps he is.Anyway, I visited the site and followed the step-by-step instuctions which were combined with nice graphics of the process. It really makes life much easier. I could suppose it’s a bit of a effort to take photographs in the middle of cooking in the kitchen because you most often have gross hands thus i sincerely appreciate the effort and time she put in to make this post .
With that said I’m encouraged presenting my own, personal recipe in a similar fashion. Many thanks the thought.
I had been tweaking the main mixture create it for the taste of my family. I’ve got to tell you that it was a terrific success. They loved the flavour, the structure and enjoyed getting a treat such as this during a hectic workweek. They quite simply requested even more, a lot more. So the next time I am not going to commit the same mistake. I’m gonna double the amount .
The original homemade lemon ice cream is provided by SunCakeMom
Wash the lemons thoroughly.
Grate their zest and put it in a small container and set it aside.
Continue working with the lemon. Squeeze their juice out.
Pour heavy cream into a big saucepan and heat it up on medium while stirring it gradually.
Brush zest into the saucepan as well.
Leave warmed heavy cream in low heat to simmer.
Meanwhile separate the eggs. Put egg whites in the fridge to save them for another time.
Whisk yolks with agave syrup until light yellow.
Pour a cup of warm heavy cream from the saucepan into the yolk while mixing it continuously.
Stir until getting an even mixture.
Pour the yolk mixture into the saucepan and stir as fast as possible until it thickens.
Take it off the cooktop.
Finally add the lemon juice in as well to mix.
Pour the cream in container and put it in the freezer for 4-6 hours.
Stir it every 30 to 60 minutes to avoid the crystallization of the water in the cream or use an ice cream machine.