No Churn Lemon Ice Cream Recipes

NO-CHURN LEMON ICE CREAM

Steps:

• Add the lemon zest, juice and caster/superfine sugar to the bowl of a food processor and whiz them together.
• With the motor running, gradually add the cream through the feed tube.
• Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into a shallow, airtight, freezer container or dish covered with two layers of cling film.
• Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
• Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
• To maintain the fresh flavour and creamy texture, it is best if consumed within 5 days.

NO CHURN LEMON ICE CREAM

Steps:

• Zest one lemon. You could zest more than one if you prefer more lemon flavour in your ice cream.Use microplane zester to zest the lemons as you need a really fine zest in this case.
• Juice all the lemons.
• In a medium bowl, mix together the lemon juice, lemon zest, lemon extract, and sweetened condensed milk until well combined.
• In a large bowl, whip the whipping cream until soft peaks. Make sure to not overwhip.
• Add a few big spoonfuls of whipped cream to the sweetened condensed milk mixture and mix first with a spoon and then with a mixer. This step will lighten up the sweetened condensed milk and make it easier to combine everything together.
• Pour the sweetened condensed milk mixture into the whipped cream and gently fold together using a spatula. Try to make sure that the whipped cream doesn't deflate too much.
• When the mixture is mostly mixed, use the mixer to fully mix it together and whip a bit more until smooth and creamy.
• Transfer the No Churn Ice Cream base into a freezer safe container. If it's a storage container, then cover with a lid. If it's a cake pan, then cover with plastic wrap really well, make sure that the wrap touches the ice cream to prevent drying out.
• Freeze for a minimum of 4 hours.
• Let No Churn Lemon Ice Cream stand at room temperature for 10-15 minutes before serving to soften it before scooping and serving.

NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL

Steps:

• Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
• Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
• Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.