Refreshing lemon ice cream can be made at home. There are many variations of this delicacy. Ice cream is made on a fruit-cream or egg-cream base. You can do without dairy products and eggs, cook sorbet or granite. Serve the dessert in bowls, freeze it on sticks or in the form of original snowballs.
It is necessary
- Lemon ice cream with bread crumbs:
- - 450 ml cream;
- - 4 eggs;
- - 150 g of sugar;
- - 2 lemons;
- - 30 g of bread crumbs;
- - 1 tbsp. a spoonful of dark rum.
- Chocolate lemon balls:
- - 1 lemon;
- - 200 ml of condensed milk;
- - 400 ml of cream.
- Lemon sorbet:
- - 3 lemons;
- - 400 ml of water;
- - 200 ml of sugar.
Instructions
Step 1
Lemon ice cream with bread crumbs
Ice cream made with eggs and cream has a very delicate texture, reminiscent of custard. Lemon juice, zest, and toasted crumbs add flavor to the treat. Squeeze the juice from the lemons, grate the zest of one of them on a fine grater. Cut a few thin strips from the remaining zest. Separate the yolks from the whites and beat with sugar, add lemon juice and zest, mix thoroughly. To make the mixture more fluffy, you can use a mixer.
Step 2
Whip the cream into a thick foam. Add them in portions to the yolk mixture, stirring constantly. In a separate container, beat the egg whites and combine them with the creamy yolk mass. Fry the bread crumbs, refrigerate and add to the ice cream along with a spoonful of rum. Pour the mixture into a container and place it in the freezer for a few hours. Then whisk the ice cream again and freeze again. After 4-5 hours, remove the container from the freezer and refrigerate. This will help the ice cream "ripen" and fully develop its flavor. Serve the dessert in chilled vases and garnish with lemon zest spirals and fresh mint leaves.
Step 3
Chocolate lemon balls
This unusual dessert can be served at the end of a festive dinner. Whip the cream until creamy. Squeeze lemon juice. In a mixer, combine cream, lemon juice and condensed milk, pour everything into a container and freeze well. Whisk the ice cream again and place in the freezer for 5-6 hours.
Step 4
Melt the chocolate with deodorized vegetable oil. Using a rounded notch spoon, make large balls of well-frozen ice cream and place on a lightly oiled wire rack. Pour chilled chocolate over the balls and place in the freezer. When the frosting has set, turn the ice cream to the other side and cover with the icing again. Keep the chocolate lemon balls in the freezer until serving.
Step 5
Lemon sorbet
Those who do not like creamy ice cream should try the "water" version. Lemon sorbet can be served in the afternoon or freshened up during the day. Chill container, bowl, and whisk in the freezer. Squeeze out the orange juice, pour the zest of one lemon into thin strips. Pour water into a saucepan, add sugar and zest. Bring the mixture to a boil over low heat and cook for 5 minutes. Remove the zest, add lemon juice to the saucepan, mix everything well.
Step 6
Pour the mixture into a wide flat container and refrigerate. When the mixture is freezing around the edges but still soft in the middle, scrape it into a chilled bowl and whisk quickly. Place the sorbet directly in the bowl in the freezer. After an hour, beat again and freeze again. Serve in chilled bowls.
