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!
For this recipe, you only need a few basic ingredients:
These ingredients, when properly combined with the Thermomix, result in a smooth and delicious ice cream, with a tangy touch that makes it irresistible.
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.
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:
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.
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.
Now that you have the frozen evaporated milk in pieces, it's time to crush it:
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.
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.
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.
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.
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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