The lemon ice cream with evaporated milk is a delicious and easy recipe to make, perfect for citrus flavor lovers. This dessert is very popular for its creaminess, freshness, and because it does not contain cream, making it a lighter option. Thanks to the Thermomix, this recipe is prepared quickly and easily, guaranteeing a smooth texture and intense lemon flavor.

In this article, we show you how to prepare this exquisite lemon ice cream step by step, using simple and accessible ingredients. Keep reading to learn all the details and delight your family with a spectacular dessert!

Key Ingredients for Lemon Ice Cream

For this recipe, you only need a few basic ingredients:

• 1 500 ml pack of evaporated milk (previously frozen)
• 200 g of sugar
• The zest of one lemon
• 200 ml of fresh lemon juice

These ingredients, when properly combined with the Thermomix, result in a smooth and delicious ice cream, with a tangy touch that makes it irresistible.

Why use evaporated milk instead of cream?

Evaporated milk has less fat than cream, making the lemon ice cream with evaporated milk lighter but equally creamy. In addition, its mild flavor perfectly complements the acidity of the lemon, creating an ideal balance.

Steps to Prepare Lemon Ice Cream in the Thermomix

Step 1: Prepare the powdered sugar

The first step in making this ice cream is to turn the regular sugar into powdered sugar. This is easily achieved with the Thermomix. Follow these steps:

• Place the 200 grams of sugar in the Thermomix bowl.
• Crush the sugar at speed 5-10 for 20 seconds until a fine texture is obtained.

Step 2: Incorporate the lemon zest

To enhance the flavor of the ice cream, it is essential to use the zest of a lemon. Make sure the zest is well washed and free of residues.

• Add the lemon zest to the bowl along with the powdered sugar.
• Crush again for 20 seconds at speed 5-10, making sure the zest is well incorporated into the sugar. Once ready, set aside this mixture in a bowl.

Step 3: Chop the frozen evaporated milk

This is an important step to achieve the creamy texture of the ice cream. To do this, you must freeze the evaporated milk pack beforehand. Once frozen, chop it into small pieces, either by cutting the entire pack or using ice cube trays.

Step 4: Crush the frozen evaporated milk in the Thermomix

Now that you have the frozen evaporated milk in pieces, it's time to crush it:

• Place the pieces of frozen evaporated milk in the Thermomix bowl.
• Crush at speed 5 for 20 seconds.
• Then, place the butterfly whisk in the bowl and program the Thermomix at speed 4 for 3 minutes. This will help give the mixture an airy and fluffy texture.

Step 5: Add the lemon juice and powdered sugar mixture

Once the evaporated milk is well crushed and aerated, it's time to add the lemon juice and the mixture of powdered sugar with lemon zest.

• Squeeze 200 ml of fresh lemon juice.
• Mix it with the powdered sugar and lemon zest.
• Pour this mixture into the Thermomix bowl along with the evaporated milk.
• Program the Thermomix at speed 1-3 for 10 seconds to thoroughly combine all the ingredients.

Step 6: Final Freezing

If you have an ice cream maker, pour the mixture into it and let it run for about 45 minutes until it reaches the desired consistency. If you don't have an ice cream maker, simply place the mixture in a container and put it in the freezer. To prevent ice crystals from forming, stir the mixture every 30 minutes during the first two hours.

Frequently Asked Questions (FAQs)

1. Can I substitute evaporated milk for cream?

Yes, you can substitute evaporated milk for cream if you prefer a richer and creamier version. However, evaporated milk is an excellent option to make the ice cream lighter.

2. How long can I store the ice cream in the freezer?

The homemade lemon ice cream can be stored in the freezer for about a week. Make sure to store it in an airtight container to prevent it from crystallizing.

3. Is it necessary to use an ice cream maker for this recipe?

It's not essential, but using an ice cream maker helps achieve a smoother texture. If you don't have one, simply freeze the ice cream in a container and stir the mixture every 30 minutes during the first two hours.

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