Ingredients for Lemon Ice Cream No Ice Cream Maker Necessary
- Egg Yolks
- 1 cup (200g) granulated sugar
- Lemons, Zest Of
- Fresh Lemon Juice
- 4 large egg whites
- 1 cup (240ml) heavy cream
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How to Make Lemon Ice Cream No Ice Cream Maker Necessary
- Whisk 4 large egg yolks in a heatproof bowl.
- Set the bowl over a pan of simmering water (double boiler) ensuring the bottom of the bowl doesn't touch the water.
- Whisk constantly until the mixture is light, fluffy, and has increased in volume (about 5-7 minutes).
- Gradually whisk in 2/3 cup (133g) granulated sugar, the zest of 2 lemons, and the juice of 2 lemons. Continue whisking until the mixture is thick and pale yellow (about 5-7 minutes).
- Remove from heat and let cool slightly.
- In a separate clean, dry bowl, beat 4 large egg whites until stiff peaks form.
- Gradually add 1/3 cup (67g) granulated sugar to the egg whites, beating until the sugar is dissolved and the mixture is thick and glossy.
- Gently fold the egg whites into the cooled lemon mixture.
- In a separate bowl, whip 1 cup (240ml) heavy cream until soft peaks form. Gently fold the whipped cream into the lemon mixture.
- Pour the mixture into a 7-cup capacity metal freezer-safe container or dish. Cover and freeze for at least 3-4 hours, or until firm. For best results, let it sit at room temperature for 10-15 minutes before scooping.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
162g
Fat
31g
Carbs
14g
