Ever thought of ice cream being healthy? Using the right ingredients anything can be healthy, some like lemon ice cream, could even save lives.
As I lately have some time, I was browsing on the internet last week. In search of fresh, stirring tips, inspiring meals that I have never used before, to treat my loved ones with. Searching for a long time unfortunately couldn’t discover any interesting things. Right before I thought to give up on it, I ran across this yummy and easy treat simply by chance. It seemed so delicious on its image, it required instant action.
It was not so difficult to imagine how it is created, how it tastes and how much my husband will want it. Mind you, it is very easy to delight the guy when it comes to desserts. Anyhow, I went to the blog: Suncakemom and then followed the step by step instuctions that were coupled with nice shots of the operation. It really makes life much easier. I could suppose it is a slight hassle to shoot pics in the midst of baking in the kitchen as you ordinarily have sticky hands thus i highly appreciate the time and energy she put in for making this blogpost and recipe conveniently implemented.
With that in mind I am encouraged to present my personal formulas in the same way. Appreciate your the idea.
I was tweaking the initial recipe create it for the taste of my family. I must say it absolutely was an awesome success. They loved the flavour, the structure and enjoyed having a treat such as this during a lively workweek. They basically demanded lots more, many more. So next time I am not going to commit the same miscalculation. I am gonna twin the volume to get them delighted.
This post is based on homemade lemon ice cream from SunCakeMom
Wash the lemons thoroughly.
Grate their zest and put it in a small container and set it aside.
Continue working with the lemon. Squeeze their juice out.
Pour heavy cream into a big saucepan and heat it up on medium while stirring it gradually.
Brush zest into the saucepan as well.
Leave warmed heavy cream in low heat to simmer.
Meanwhile separate the eggs. Put egg whites in the fridge to save them for another time.
Whisk yolks with agave syrup until light yellow.
Pour a cup of warm heavy cream from the saucepan into the yolk while mixing it continuously.
Stir until getting an even mixture.
Pour the yolk mixture into the saucepan and stir as fast as possible until it thickens.
Take it off the cooktop.
Finally add the lemon juice in as well to mix.
Pour the cream in container and put it in the freezer for 4-6 hours.
Stir it every 30 to 60 minutes to avoid the crystallization of the water in the cream or use an ice cream machine.