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Lemon ice cream


As it was a bit hot these days and the activities in the house were a bit limited, I trained Robert in making an ice cream. He was very pleased with his creation and praised everyone. :))

  • 2 lamai
  • 250 ml water
  • 200 g sugar
  • 1 cup fresh liquid
  • 50 ml whipped cream

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Lemon ice cream:

Put the sugar to boil together with the water, for about 5 minutes. You can also put the lemon peel if you like.

Leave to cool and then add the juice squeezed hopefully :)) from the 2 lemons.

Add the whipped cream, little by little and mix well.


ATTENTION: the sugar syrup with lemon must be cold, otherwise the cream will be cut.

At the end, add the whipped cream, lightly, with movements from top to bottom.

We put the bowl in the freezer, and after 1 hour-1 hour and a half we mix it, to break the ice needles. We put it back in the freezer, until it is completely frozen.


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  • For the fustic countertop
  • 30 gr fried and ground pistachios
  • 3 eggs
  • Salt
  • 90 gr sugar
  • 60 gr flour type 550
  • 60 gr cornstarch
  • For raspberry ice cream
  • 1 vanilla pod
  • 300 gr pitted raspberry puree
  • 120 gr sugar
  • 10 ml of lemon juice
  • 3 yolks
  • 20 ml raspberry-flavored alcohol
  • 300 ml fresh
  • For lemon ice cream
  • 4 organic lemons
  • 100 gr sugar
  • 3 yolks
  • 10 ml Liqueur Limoncelo
  • 300 ml fresh
  • 150 g raspberry jam
  • decoration
  • 100 ml fresh
  • 20 gr powdered sugar
  • 200 gr raspberries
  • 10 gr pistachio
  • Lemon slices

How do we prepare the ice cream cake recipe with raspberries and lemon?

For starters we will make the pistachio top.

The egg white is mixed with salt powder.

Add the sugar in a few minutes.

Beat the yolks a little with a fork and add them over the egg whites and mix a little more.

The flour is mixed with the starch and it is believed. Add over the egg mixture with sugar and mix gently with a spatula until incorporated. Put the pistachio.

Pour into a flour-lined pan and bake at 190 degrees Celsius, up and down, for 10 minutes.

Now we prepare the cake and put the top in a form with removable walls.

For raspberry ice cream

Cut the vanilla in half and place in a saucepan.

Add raspberries, sugar and lemon juice. Boil a little and strain to remove the raspberry seeds.

Put the composition on a steam bath, add the yolk and mix with a whisk until it thickens. Put the raspberry-flavored alcohol and cool.

After it is cold, add the whipped cream. Put it immediately over the pistachio top and put it in the freezer for 1 hour.

For lemon ice cream

Cut a lemon into equal thick slices and put it in a pan.

Add 100 ml of lemon juice, 50 ml of water and sugar.

Boil for about 4 minutes. Strain and stop the lemon slices for decoration.

Put the syrup in a saucepan together with the grated peel of a lemon and the yolks.

Put it on a steam bath and beat it with a whisk until it thickens. Add the lemon liqueur and mix. Cools.

When cold, mix the whipped cream well and mix together.

Pour over half the strawberry ice cream and put raspberry jam on top of it.

Ice cream cake with raspberries and lemon

Mix lightly with a fork and then pour the other half of the ice cream and put in the freezer until the next day.

Mix whipped cream for decoration with sugar and place on top of the cake. Decorate over the whipped cream with lemon slices, fresh raspberries and pistachios cut with a small knife or larger grind.

Remove the cake from the fridge at least 30 minutes before serving.

Cut with a large, wide knife and put in hot water.

The pistachio top is cut in half and immediately placed over the raspberry ice cream and then frozen.

The recipe and the pictures belong to Mrs. Daniela Viorica Stanimirescu and she participates in the competition "The great contest of autumn, with guaranteed prizes, without drawing lots". You can find more recipes published by her here.

The average grade given by the jury for this recipe is 10.

Recipes with Gina Bradea »Recipes» Ice cream cake with raspberries and lemon


Start by making a simple syrup from water and sugar. Put them together in a pot over medium heat. After all the sugar has dissolved, add the basil leaves, leave them for 10 minutes, then remove them with a spoon. To make the basil aroma feel stronger, you can break them before putting them in the syrup.

Once the syrup has cooled, add the lemon juice and concentrate. Pour the composition into a bowl resistant to low temperatures and put it in the freezer for 1-2 hours until it is semi-solid. Mix well with a fork and continue to leave it in the freezer until completely frozen. Transfer it to a blender, mix it until it becomes creamy and leave it in the freezer until you want to serve it.

Lemon sherbet with basil can be served with fresh fruit or even in lemon peel.


Homemade ice cream with vanilla and raspberries

The dream of any housewife who prepares homemade ice cream is for it to be good, creamy, without ice needles.

Do you think this is possible without an ice cream machine, without taking out and mixing to break the needles?

The final taste of the ice cream depends on the fat content of the ingredients used. The creamy, fine, delicate taste is obtained when using products with maximum fat content.

I won't go into too much detail, I'm just telling you that she was praised the most by my children, and my daughter said:

This amount that you put in my cup, in trade I would eat in about 3 rounds, I will eat yours in one breath, I would even ask you :))))

The vanilla-raspberry combination was the choice of today, but you can change as you like, keeping the basic recipe - cream, butter, egg yolk, sugar, white chocolate - adding dried fruits, blackberries, blueberries, nuts, pistachios, caramel, hazelnuts or everything else will come to mind

Ingredients Homemade ice cream with vanilla and raspberries

500 ml LaDorna cream (or any other type of cream with a high fat content)

juice from half a lemon

How to prepare homemade ice cream

To start, put the yolks together with the sugar and butter in a double-bottomed saucepan.

Turn on the heat, add the chicken to the saucepan and stir continuously until the sugar is diluted. Be very careful not to get caught!

The safest variant, but which lasts a little longer, is the one in which you take this step in a metal bowl that you put on the steam bath.

In the hot mixture put the chopped chocolate and the vanilla sugar and mix until the mixture is homogeneous.

Transfer to a bowl with cold water and stir until cool.

The cold cream, from the fridge, put it in a cold bowl and mix it until it becomes fluffy and firm.

Add the chocolate mixture in three steps, stirring gently, from the bottom up. When you add the lemon juice for the third time. Homogenize the ice cream.

Prepare a saucepan with a lid and pour the mixture. Sprinkle over the raspberries (frozen or fresh, it's good either) and lightly press over it until it enters the cream. Don't mix, you risk changing the color to pink, it wouldn't be a problem, but if you want it to look like mine, you do it the way I did.

Put the lid on the casserole (the more airtight the better) and put the casserole in the freezer. I left her overnight. Being fatter, it freezes harder, but the result is much better!


Ice cream with raspberries and lemon

Although the recipe combines raspberries with lemon, you can use strawberries, blueberries, blackberries or a combination of them instead.

Ingredient:

  • 200g raspberries (or other fruit)
  • 85g of sugar
  • 3 egg yolks
  • 150ml milk
  • 100ml sour cream
  • grated peel of 1 lemon

Method of preparation:

Put a suitable empty plastic container in the freezer.
Grind half the amount of raspberries and then add 10g of sugar. Separately beat the yolks and the remaining sugar in a bowl, until the composition becomes creamy and the sugar has dissolved. Pour the milk and cream into a pan and heat gently, then remove from the heat and add the egg mixture. Put the pan back on low heat and mix with a wooden spoon continuously until it thickens. When it has thickened, pour the composition over the raspberry puree and then mix with the whole raspberry and grated lemon peel.

Remove the container from the freezer and pour the mixture into it until about ¾ (the remaining composition should be poured into a separate container). Allow to cool slightly, then cover the bowl and put it back in the freezer. After 30 minutes, remove the bowl and mix the ice cream well - repeat the procedure at least 2 times, so the ice cream will become creamy.

Do you want to know what are the best recipes to prepare at home? Read more: The best homemade ice cream recipes


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