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Combine and Freeze: 10. Gently fold the whipped cream into the lemon mixture until well combined. 11. Pour the mixture into a freezer-safe container and freeze for about 2 hours or until firm.
Serve and Decorate: 12. Before serving, decorate with cinnamon, cocoa, or chocolate as desired. 13. Enjoy your homemade lemon ice cream!
Nutritional Benefits of Homemade Lemon Ice Cream
Lemon Juice and Zest:
- Vitamin C: Boosts your immune system and promotes healthy skin.
- Antioxidants: Help protect your cells from damage.
- Digestive Health: Lemons can aid in digestion and help cleanse your system.
Egg Yolks:
- High-Quality Protein: Essential for muscle repair and growth.
- Vitamins and Minerals: Including vitamin D, B6, B12, and selenium.
- Healthy Fats: Contribute to satiety and nutrient absorption.
Condensed Milk:
- Calcium: Important for bone health.
- Energy Boost: Provides a rich source of calories and carbohydrates for energy.
Whipping Cream:
- Healthy Fats: Essential for energy and cell function.
- Vitamin A: Important for vision and immune function.
Tips for Perfect Lemon Ice Cream
- Tempering the Eggs: Be sure to add the hot lemon mixture gradually to the egg yolks to prevent them from scrambling.
- Smooth Texture: Ensure that the lemon mixture is completely cooled before adding the condensed milk and whipped cream to achieve a smooth texture.
- Freezing Time: Allow the ice cream to freeze for at least 2 hours to ensure it is firm enough to scoop.
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