Best 5 Lemon Ice Cream Without Ice Cream Maker Recipes
If you're craving creamy, tangy lemon ice cream and don't have an ice cream maker, you're in luck! It is possible to make delicious lemon ice cream without any special equipment. With a few simple ingredients and some clever techniques, you can whip up a batch of this refreshing treat in no time. Whether you prefer a classic lemon flavor or something more unique, there are plenty of recipes available to suit your taste. So grab your apron and get ready to explore the world of homemade lemon ice cream without an ice cream maker!
Here are our top 5 tried and tested recipes!
LEMON ICE CREAM (LEMON GELATO)
A super easy, Italian lemon ice cream recipe.
Provided by adapted by Christina Conte
Categories Desserts
Time 3h10m
Number Of Ingredients 5
Steps:
- Pour the cream and milk into the blender container with the sugar. Then add the lemon juice.
- Blend for about 20 to 30 seconds then add the grated lemon zest.
- Blend again for a few seconds. Pour into a metal pan and place in the freezer for about an hour.
- Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.) You will see the mixture begin to take on the texture of ice cream. When it's ready, scoop into bowls, cups, or cones to serve.
Nutrition Facts : Calories 152 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 36 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SUPER LEMON ICE CREAM
Tart and tangy ice cream that is very refreshing in the summer!
Provided by AOSWALT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 12h45m
Yield 10
Number Of Ingredients 6
Steps:
- Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
- Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
- Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g
LEMON ICE CREAM (NO ICE-CREAM MAKER AND NO EGGS)
Recipe by Nigella Lawson. I love Nigella's ice-creams and you don't need an ice-cream machine. I have another posted here Orange & Lime Ice-cream #71438, they are both so very good. I haven't allowed for freezing time because it can vary so much.
Provided by Ninna
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Grate the zest from two of the lemons using a microplane, squeeze the juice of all three lemons and pour into a bowl with the zest and sugar, stir to combine and leave for 30 minutes, to let the flavour deepen.
- Whip the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice.
- Turn into a shallow container, cover and freeze (no stirring) until firm - this could take 3-6 hours.
- Let stand in container in the fridge for half an hour to soften enough to serve.
Nutrition Facts : Calories 555.9, Fat 39.9, SaturatedFat 24.7, Cholesterol 146.7, Sodium 43.8, Carbohydrate 55.2, Fiber 3.8, Sugar 43, Protein 3.2
LEMON ICE CREAM (WITHOUT ICE CREAM MAKER)
A wonderful real lemon ice cream, reminds me of lemon sherbet but creamier. Easy to make and refreshing on hot days. Make sure you squeeze fresh lemons for this one. Bottled lemon juice just doesn't measure up in this recipe.This is a combination of two recipes given to me by my Aunt.It's good topped with a few fresh raspberries. For those who love lime, just substitue fresh lime juice in place of the lemon.Cook time is freezing time.
Provided by redwine
Categories Frozen Desserts
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, lemon zest,and sugar in a mixing bowl.
- Gradually stir in milk, heavy cream and salt.
- Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.
NO-CHURN LEMON ICE CREAM
This No-churn Lemon Ice cream is such an easy recipe. Made without an ice cream maker, all you need is cream, mascarpone, sugar, vanilla extract, and fresh lemons! A nice, scoopable, and fresh ice cream in summer times. Make this lemon ice cream without a machine, and you will see how easy it can be.
Provided by Andréa
Categories Dessert
Time 3h40m
Number Of Ingredients 6
Steps:
- Ensure all your ingredients are as cold as possible for the best results. Also, place the sugar and lemon juice in the refrigerator for at least 30 minutes.
- Mix the cream with the sugar until it is just lobed (yogurt thickness).
- Spoon the mascarpone and vanilla extract into the cream mixture until it's incorporated. It should have the thickness of Greek yogurt.
- Mix with a spatula fresh lemon juice and the zest of half a lemon through the cream mix.
- Pour into a freezer box and put at least 3 hours in the freezer.
Nutrition Facts : Calories 478 kcal, Carbohydrate 46 g, Protein 4 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 84 mg, Sodium 33 mg, Fiber 0.3 g, Sugar 44 g, UnsaturatedFat 5 g, ServingSize 1 serving
Lemon Cream Recommendations
- For a creamy texture: Ensure the condensed milk and heavy cream are chilled before starting. This will aid in achieving a thick, smooth texture upon freezing.
- Avoid icy crystals: To prevent the formation of ice crystals, ensure the ice cream mixture is stirred every 30 minutes as it freezes. Alternatively, use a high-speed blender to achieve a creamy texture.
- Lemon zest magic: Enhance the tangy, lemony taste by adding freshly zested lemons to the ice cream mixture. This provides a delightful citrus kick that balances the sweetness.
- Patience is key: The freezing process takes time, so avoid rushing it. Ensure the ice cream is completely solid before serving to maximize its creamy texture and delicious flavors.
- Add-in Delights: To elevate the ice cream experience, consider adding your favorite mix-ins such as fresh berries, chocolate, or crumbled cookies. This personal touch will make your homemade creation unique and delectable.
Conclusion
In conclusion, this recipe for Lemon Custard offers a delightful balance of tangy citrus and creamy goodness. With the ease of preparation and the option to use an ice cream machine or not, this dessert caters to both novice and experienced cooks. The secret lies in the combination of chilled condensed milk, heavy cream, and the zest of fresh lemons, resulting in a smooth and flavorful treat. Indulge yourself in this homemade delicacy and enjoy a refreshing culinary experience.
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