Lemon ice cream (mixer)

Category: Dairy and egg dishes
Lemon ice cream (mixer)

Ingredients

rustic cream 250 grams
milk 300 grams
cream shop 33% 500 grams
sugar 200 grams
vanilla taste
egg 2 pieces
yolks 3 pieces
lemon zest 1 tsp
lemon juice taste
candied lemon 80 gram
Lemon Kurd
lemon 2 pieces
egg 2 pieces
sugar 100 or more grams
butter 20 grams

Cooking method

  • Mix store cream with milk, add zest and bring to a boil.
  • Beat the yolks and eggs with sugar until the sugar is completely dissolved and doubled in volume.
  • Whisking continuously, pour hot cream and milk in a thin stream.
  • Pour the mixture into a saucepan and bring to a boil with constant stirring.
  • Allow to cool completely.
  • Add village cream in portions, whipping with a mixer.
  • Add lemon juice and vanilla to taste.
  • Cover and refrigerate.
  • Stir with a mixer every 30 minutes 3-4 times.
  • After the last stirring, add candied fruits.
  • Allow to completely solidify.
  • Serve with fruits, your favorite jam, nuts or, like mine, with lemon curd.
  • Lemon ice cream (mixer)
  • Lemon ice cream (mixer)
  • Just in case, the recipe for lemon curd from Chadeyka.
  • Lemon ice cream (mixer)
  • The formula is simple. For each lemon, 50 grams of sugar (I put more), 1 egg and 10-15 grams of butter.
  • Remove the zest from one lemon and mix with sugar.
  • Add juice from two lemons. Leave on for 30 minutes
  • Shake the eggs with a fork without fanaticism, add to the lemon-sugar mixture.
  • Strain through a sieve so that no pieces of protein and rind get into.
  • Bring to a boil with constant stirring.
  • With a slow boil, boil for 3-5 minutes.
  • Add oil. Mix.
  • Cool, pour into a jar and store in the refrigerator.
  • Use as a cream, layer or sauce for desserts.

The dish is designed for

1400 gram

Time for preparing:

20 minutes

Cooking program:

mixer, stove

Note

Everything was delicious. Recommend.

stanllee
Boom to do. Thank you.
Rada-dms
Delights and beauty! To bookmarks!
Irina Dolars
This is my liking
And lightly sprinkle with pistachio crumbs Lemon ice cream (mixer)
Kara
Angela, a very interesting recipe! I took it to the bookmarks, I will definitely try!
Burunduk
ang-kay, Angela, countrywoman, what a promising recipe! I am looking for just something similar, because the customer wanted an ice cream cake. I have never made homemade ice cream, do you think - can you pour the not yet frozen mass into the ring to get the shape of the cake? Or maybe at some stage of freezing it has a suitable consistency?
And the cream of 33% has completely disappeared from us. If you take 21% and increase the amount of homemade cream - will it be critical? Or will it work?
ang-kay
Girls,thank you all for your attention to the recipe and kind words. : girl_love: I think you won't regret it. if you try.
Quote: Irina Dolars
And lightly sprinkle with pistachio crumbs
It will be delicious.
Quote: Burunduk
Or maybe at some stage of freezing it has a suitable consistency?
After the last stirring (about 2 hours in the freezer), you can easily put it in the ring, level it and set it to harden. It won't flow anymore. The consistency of the butter cream will be.Tatyana, here's a couple more recipes for you

Apple ice cream with a cherry note (mixer) (ang-kay)

Lemon ice cream (mixer)

Ice cream "Creamy" (mixer) (ang-kay)

Lemon ice cream (mixer)
Burunduk
Angela, thank you very much! What are you on time!
ang-kay
Tatyana, share the result. if you do.
Burunduk
Kanashshna! My hamsters have already seen your enticing photo, now they will not leave me alone, even if the customer does not mature
Gala
Well, how can you not like such ice cream! It just can't be! And with a lemon Kurd - a fairy tale!
Angela,
ang-kay
Check mark,and you
Mikhaska
Angel! Very tasty! You yourself know, my fantasy is slipping: ice cream separately, Kurd separately ... So that together - I would never finish thinking. And, in fact, a rare yummy turned out!
ang-kay
Ira!Do not Cry the blues. Thank you dear for stopping by and enjoying yourself. Tsem!
MariS
What delicious !!! Yes, with such a Kurd - a fairy tale! Angel - thanks, I will definitely try!
K. Marina
Oh thank you, even I forgot about the wonderful Kurd, and I don't want to make ice cream in the ice cream maker (there is not enough space), and here you are with yours. I went for the cream.
Summer
Angela, the recipe is awesome! And tell me, what is this village cream? we have a kaymak, it is above 40%, okay?
ang-kay
MariS, K. Marina, SummerThank you for your attention to my recipe.
Quote: MariS
be sure to try!
It seems to me. that this is the tastiest of my earliest.
Quote: K. Marina
I went for the cream.
it's worth it.
Quote: Summer
we have a kaymak, it is above 40%, okay?
will go.
K. Marina
The question is, does the mass after the introduction of cream thicken like a cream or not? And after adding lim juice, the mass became not homogeneous, as if it did not curl up, maybe interrupted?
ang-kay
Quote: K. Marina
Does the mass after the introduction of cream thicken like a cream or not?
No. It begins to thicken in the cold.
Quote: K. Marina
And after adding lim juice, the mass became not homogeneous, as if it did not curl up, maybe interrupted?
I do not know. Everything was fine with me. Maybe it was warm?
K. Marina
cooled down, no warmth was felt. I think I did interrupt, I added a maximum at the end. Lim. the juice would curl up the warm mass. I will not say that it is straight away, the color and transparency are the same, but the flakes stand out. Stands in the freezer, soon the first whipping. God willing you are lucky.
ang-kay
Let's hope it evens out
K. Marina
Well, all the same, it turned out butter in ice cream. By the evening the cream was already frozen, I put it 200g. , it is necessary to give even less. The taste of ice cream is excellent, with a spoon it is taken straight from the freezer.
The question is, can you remake the ice cream, for example, warm it up, cool it, add the milk-egg mixture and freeze it again?
ang-kay
Marina, glad, though I liked the taste. In the recipe, everything is done without fanaticism.
Quote: K. Marina
cool, add milk-egg mixture and freeze again?
I have not come across this, but you can always try. Will the milk and cream curdle? There is also lemon juice.
K. Marina
Exactly, lim. warm juice will curdle. For my curiosity, I will select part of the ice cream and try to chew
ang-kay
Marina, share your experience later. OK?
K. Marina
Of course! True, I'm with ice cream on you
K. Marina
It turned out to get rid of the grains of oil! I first defrosted the ice cream, then warmed it up in a water bath and at a temperature of 32 grams. The grains parted. Then I added 300ml. milk brewed with 1 tbsp. l. starch, combined and frozen again. We eat, everyone is happy. And recently they were treated to a low-fat suporator cream, so it will turn out well, they are thick, pouring, and not something to pick with a spoon)))
ang-kay
Marina, all is well, then. that ends well! Thanks for the experiment. I also use homemade separating cream. They are thick and pour while fresh, and then freeze.
Bast1nda
Quote: ang-kay
Cover and refrigerate. Stir with a mixer every 30 minutes 3-4 times.
Please tell me - in the refrigerator or freezer. (I have never done ice cream, take a chance!)
ang-kay
Nataliain the freezer. of course. I was wrong. This risk is tasty and therefore justified! There is nothing complicated. Good luck!

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