2 years ago
DaniaChicago
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Easy No-Churn Ice Cream Method
Did you know that you can make your own ice cream without a bunch of fancy equipment? I mean, as long as you have a stove and a mixer, you can totally make your own lemon ice cream from scratch. Make it in the morning and you'll be able to eat it in the afternoon!

To make one quart of ice cream you will need:

1/2 cup water
1/2 cup granulated sugar
3 tablespoons grated lemon zest
3 sprigs fresh thyme
1 cup heavy whipping cream
6 tablespoons powdered sugar
Pinch sea salt
1/2 cup freshly squeezed lemon juice

How to make this in three easy steps:

1. Over medium heat, stir in water and sugar until sugar has dissolved. Add the thyme sprigs and lemon zest, turn off the heat, and set aside to steep for 10 minutes. Using a fine mesh strainer, strain into a jar, and seal. Set the simple syrup in the refrigerator until cold.
2. In a large bowl, set beater to medium speed and beat the whipped cream to stiff peaks; add powdered sugar and sea salt about halfway through. Turn mixer to low and gradually add 1/4 cup simple syrup and the lemon juice.
3. Spoon into a freezer proof container with a tight-fitting lid. Freeze for 4 hours or longer. Before serving, set ice cream on the counter for 10 minutes to soften slightly.
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