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Lemon Ice Cream

AuthorAnnabel
RatingDifficultyBeginner

Home made ice cream that is also healthy and refreshing, yes please!

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Yields6 Servings
Prep Time1 hr 30 minsTotal Time1 hr 30 mins

 1 lemon, zest and juice
 3 eggs
  cup erythritolor stevia
 1 ¾ cups heavy whipping cream
 ¼ tsp yellow food colouringoptional

What are we cooking today?
1

A delicious and refreshing Lemon Ice Cream that can be served on it own or as an accompaniment to a desert.

Getting started
2

Wash the lemon in lukewarm water. Finely grate the outer peel (zest). Squeeze out the juice and set aside.

3

Separate eggs. Beat egg whites until stiff. In another bowl, whisk egg yolks and sweetener until light and fluffy.

4

Add lemon juice and a few drops of yellow food colouring (optional).

5

Carefully fold egg whites into yolk mixture.

6

Whip cream in a large bowl until soft peaks form.

7

Fold egg mixture into cream.

8

Pour into ice cream maker and freeze according to machine's instructions.

If you don't have an ice cream maker, you can place the
bowl in the freezer and give it a good stir every half hour until it reaches the desired consistency. It can take up to 2 hours.

9

Let stand at room temperature for 15 minutes before serving.

Annabelle's tips
10

Lemon Ice Cream is delicious served with fresh mint and/or berries.

Ingredients

 1 lemon, zest and juice
 3 eggs
  cup erythritolor stevia
 1 ¾ cups heavy whipping cream
 ¼ tsp yellow food colouringoptional

Directions

What are we cooking today?
1

A delicious and refreshing Lemon Ice Cream that can be served on it own or as an accompaniment to a desert.

Getting started
2

Wash the lemon in lukewarm water. Finely grate the outer peel (zest). Squeeze out the juice and set aside.

3

Separate eggs. Beat egg whites until stiff. In another bowl, whisk egg yolks and sweetener until light and fluffy.

4

Add lemon juice and a few drops of yellow food colouring (optional).

5

Carefully fold egg whites into yolk mixture.

6

Whip cream in a large bowl until soft peaks form.

7

Fold egg mixture into cream.

8

Pour into ice cream maker and freeze according to machine's instructions.

If you don't have an ice cream maker, you can place the
bowl in the freezer and give it a good stir every half hour until it reaches the desired consistency. It can take up to 2 hours.

9

Let stand at room temperature for 15 minutes before serving.

Annabelle's tips
10

Lemon Ice Cream is delicious served with fresh mint and/or berries.

Lemon Ice Cream
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields6 Servings
Prep Time1 hr 30 minsTotal Time1 hr 30 mins

Ingredients

 1 lemon, zest and juice
 3 eggs
  cup erythritolor stevia
 1 ¾ cups heavy whipping cream
 ¼ tsp yellow food colouringoptional

Directions

What are we cooking today?
1

A delicious and refreshing Lemon Ice Cream that can be served on it own or as an accompaniment to a desert.

Getting started
2

Wash the lemon in lukewarm water. Finely grate the outer peel (zest). Squeeze out the juice and set aside.

3

Separate eggs. Beat egg whites until stiff. In another bowl, whisk egg yolks and sweetener until light and fluffy.

4

Add lemon juice and a few drops of yellow food colouring (optional).

5

Carefully fold egg whites into yolk mixture.

6

Whip cream in a large bowl until soft peaks form.

7

Fold egg mixture into cream.

8

Pour into ice cream maker and freeze according to machine's instructions.

If you don't have an ice cream maker, you can place the
bowl in the freezer and give it a good stir every half hour until it reaches the desired consistency. It can take up to 2 hours.

9

Let stand at room temperature for 15 minutes before serving.

Annabelle's tips
10

Lemon Ice Cream is delicious served with fresh mint and/or berries.

Nutrition Facts

Servings 6

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