Lemonade Ice Cream
Source of Recipe
Jo Gainey
List of Ingredients
3 large lemons
3 cups heavy cream
2 large eggs
3 large egg yolks
3/4 cup granular sugar substitute
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
8 low-carb ice cream cones*
Recipe
1. Finely grate the peel of 2 lemons; set aside grated peel. Squeeze juice
from all of the lemons, removing the seeds but not the pulp; reserve juice
(3/4 cup).
2. Pour heavy cream into a 3-quart saucepan and place over medium heat. Add
grated lemon peel to cream. Bring to a low boil, stirring often so cream
does not boil over. Remove from heat.
3. In a large mixing bowl, combine eggs, yolks, sugar substitute and salt.
Using either a hand mixer or a whisk, beat together until thickened and
smooth.
4. Using a ladle, remove about a cup of the hot cream from saucepan and
gradually whisk into the egg mixture (this tempers the eggs so they won�t
curdle). Whisking, pour tempered egg mixture into remaining cream in
saucepan. Place over medium heat and whisk until slightly thickened, 1 to 2
minutes. Pour into a clean bowl, whisk in reserved lemon juice and vanilla
and almond extracts; let stand until custard is completely cooled to room
temperature, about 1 1/2 hours. Refrigerate until well chilled, at least 2
hours or overnight.
5. Freeze chilled base in ice cream maker according to manufacturer�s
directions. When the freezing process is complete, serve immediately for
soft ice cream; for firmer ice cream, place in an airtight container and
freeze 2 to 4 hours or overnight. (Can be stored in the freezer up to 1
month.)
6. Scoop 1/2 cup ice cream into L/C cones or into bowls and serve
immediately. Lemonade is as much a part of summer as picnics and vacations.
Put it in ice cream form, and an old favorite is elevated to something
really special. Besides putting this ice cream into a dish, it makes a great
float with a low-carb lemon-lime soda.
This is not my original recipe, but I have "lost" who it belongs to.
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