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Quick and Easy Lemon Ice Cream is so simple, it will encourage you to only enjoy homemade ice cream from now on!
Despite the bleak reality of winter here in the Southern hemisphere, I’m sharing this fantastic recipe for the quickest, easiest and creamiest ice cream. To me, ice cream is not seasonal, it’s delicious all year.
Many of you will know my enthusiasm for recipes which taste great but are simple to prepare. The following recipe more than meets these criteria.
Let me tell you why you should try this.
- The ice cream is rich and creamy
- The flavour is lemon, a very popular flavour
- It is quick and simple to prepare
- It does not require an ice cream machine
- And it tastes fantastic
This is a wonderful recipe we received many years ago from my Godmother, Lesley. The recipe is simplicity itself, it does not require you to make a custard, you just whiz all the ingredients together in a food processor. When I first made it I thought perhaps the lemon may cause the cream to curdle but this does not happen, the lemon thickens the cream.
Just put the delicious mixture into a container or mould of choice, cover and freeze. There’s no need to stir it to prevent ice crystals, it remains melt in the mouth smooth and creamy.
The ice cream is lovely served with raspberries, strawberries or a drizzle of our Easy Strawberry Sauce.
Actually, the mixture is so delicious there is a place for it as an unfrozen dessert. I serve it in a martini glass, again, topped with glorious berries or served in place of whipped cream alongside a slice of plain, vanilla cake.
I hope you will try this recipe. I’m sure it will become a firm favourite. Let me know in the comments below if you try it.
Quick and Easy Lemon Ice Cream
A show stopper dessert – homemade ice cream!
- 2 tsp grated lemon zest * very fine
- 1/4 cup freshly squeezed lemon juice strained
- 1 cup caster sugar or superfine
- 600 ml whipping cream
- 3 drops yellow food colouring * optional
Add the lemon zest, juice and caster/superfine sugar to a food processor and whiz them together.
With the motor running, gradually add, through the feed tube, the cream and the food colouring if using.
Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into an airtight freezer container or spoon into a decorative mould and cover with two layers of cling wrap.
Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
If you have used a decorative mould, carefully dip the mould into a bowl of hot water for a few seconds. Dry the mould with a tea towel, place a serving plate on top and carefully upturn the mould.
Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
I needed 2 lemons to get the required amount of zest. The natural oils in the zest impart more flavour than the juice. Just remove the thin, coloured skin; do not use any of the white pith as it has a bitter flavour. I find a very fine microplane is best.
I added 3 drops of yellow food colouring; the hint of colour visually enhances the ice cream and emphasises that it has a lemon flavour. It is, of course, not essential.
2 17 1 362
2 17 1 362