Ever thought of ice cream being healthy? Using the right ingredients anything can be healthy, some like lemon ice cream, could even save lives.
Ingredients
- 1lb / 500ml heavy cream
- 3 tablespoon Agave syrup or sweetener of choice
- 3 Lemon zest and juice
- 3 Egg yolks
How to make Lemon ice cream
- 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.
Enjoy!
Lemon Ice Cream Recipe
Ever thought of ice cream being healthy? Using the right ingredients anything can be healthy, some like lemon ice cream, could even save lives.
Ingredients
- 1 lb / 500ml heavy cream
- 3 tablespoon Agave syrup or sweetener of choice
- 3 Lemon zest and juice
- 3 Egg yolks
Instructions
- 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.
Notes
Enjoy!
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This is exactly what’s been missing from my weekend!
A happy weekend is a good weekend! 😀
Lemon ice cream is definitely a refreshing choice in this hot weather. Thanks!
It’s the best! Thanks!
My favorite ice cream !!! Surely is in my weekend to do/to have list. Excellent website anyway!
Lovely to hear! Thanks!
I usually avoid using lemon in my recipes but I bravely tried this recipe and it came out amazing! Surprisingly it was so refreshing.
Happy to hear about your bravery! Please let us know more of your adventures 😉
Would a single serving be like, half a cup?
The scoops on the photos are 1/4 cups. So, two scoops for a single person would make 1/2 a cup.
I…thought my question didn’t get through so I asked again. I apologize. So 1 serving is half a cup is what you’re saying
Well, servings are up to you really. Some people like to have 4 scoops others are content with one. So 2 scoops which makes about half a cup will make some people happy while others not.
How much is a single serving? Like an a few ounces?
A single scoop is about 2oz / 60g. If a serving is two scoops then its 4oz / 120g