- 3 lemon
- 150 g sugar
- 250 g milk
- 150 g cream
- 4 egg yolks
Lemon Ice cream
Lemon ice cream is an equally beautiful and tasty dessert with the perfect amount of sourness and sweetness.
Place the freezer bowl in the freezer, -18 ºC (about 0ºF), for 20-24 hours.
Assemble the assistent with the citrus press and press the lemons.
Assemble the assistent with the beater bowl and balloon whisks.
Whisk egg yolks and sugar until the batter is light and fluffy.
Add the lemon juice, milk and cream, mix well, set the batter in the refrigerator, and allow to cool to refrigerator temperature.
Pour the ice cream batter into the freezer bowl through the opening in the lid.
Let the machine run at low/medium speed for 20-30 minutes until the desired consistency is reached.
Eat right away, or put the freezeer bowl with the lid in the freezer and save for later.