Lemon Ice Cream
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 8 h. 30 min.
Ready in
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 111 mg | (3 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 cup milk
- 1 cup granulated sugar
- 5 fresh egg yolks (beaten lightly)
- 3 Tbsps fresh Lemon peel (grated)
- ¾ cup fresh lemon juice
- 2 cups heavy whipping cream
How healthy are the main ingredients?
sugarPreparation
Kitchen utensils
1 Tablespoon, 1 Small pot, 1 Cutting board, 1 Small knife, 1 Mixing bowl, 1 Hand mixer, 1 Kitchen towel, 1 Baking sheet, 1 Parchment paper, 1 Brush, 1 Wire rack
Preparation steps
1.
In a small heavy saucepan, heat milk to about 175 degrees; add sugar and stir until completely dissolved. In a separate bowl, lightly beat the egg yolks. Whisk small amount of the hot milk mixture into the egg yolks to temper them. Pour egg yolk mixture into the pan, whisking constantly. Add lemon peel. Cook over low heat, stirring constantly until mixture reaches 160 degrees and coats the back of a metal spoon.
2.
Remove from heat and strain. Stir in lemon juice. Cool quickly by placing the pan in a bowl of ice water; stir for 3 minutes. Stir in heavy cream. Cover and refrigerate for at least 3 hours or overnight.
3.
Fill ice cream freezer two thirds full; freeze according to manufacturer's instructions. Keep remaining mixture refrigerated until ready to freeze. Freeze for at least 3 to 4 hours before serving. Makes 1 1/2 quarts.
