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 currently have a little time, I had been looking on the web the other day. In need of new, stirring tips, inspirational dishes that I have never tried before, to surprise my loved ones with. Looking for quite some time unfortunately could not come across any interesting stuff. Right before I thought to give up on it, I ran across this fabulous and simple dessert simply by chance. The dessert seemed so tempting
on its pic, that called for rapid action.
It was not so difficult to imagine just how it is created, its taste and how much my husband will love it. Actually, it is very easy to delight the guy when it comes to treats. Anyway, I went to the webpage: Suncakemom and then used the step-by-step instuctions which were combined with superb photos of the procedure. It just makes life quite easy. I could imagine that it is a bit of a hassle to take pics in the midst of baking in the kitchen as you may typically have gross hands and so i genuinely appreciate the commitment she placed in to build this post and recipe conveniently implemented.
Having said that I am empowered presenting my personal dishes similarly. Many thanks the idea.
I had been fine tuning the initial recipe create it for the taste of my loved ones. Need to say it had been an incredible outcome. They prized the taste, the consistency and loved getting a delicacy like this during a hectic workweek. They ultimately asked for even more, many more. Hence next time I am not going to make the same mistake. I am going to multiply the quantity to make them pleased.
The lemon ice cream recipe is 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.