California Farm Whipped Dairy Lemon Ice Cream
By using powdered heavy cream and powdered buttermilk, you can make instant and economical ice cream from over ripe summer fruits, such as lemons and limes.
No ice maker needed, this recipe uses your kitchen mixer with whisk and dough blade, or a hand whisk and a fork.
This is a modified recipe from Cookpad member Stacy. #thankyou Stacy.
California Farm Whipped Dairy Lemon Ice Cream
By using powdered heavy cream and powdered buttermilk, you can make instant and economical ice cream from over ripe summer fruits, such as lemons and limes.
No ice maker needed, this recipe uses your kitchen mixer with whisk and dough blade, or a hand whisk and a fork.
This is a modified recipe from Cookpad member Stacy. #thankyou Stacy.
Open in Cookpad AppSteps
- 1
Whisk heavy cream powder and sugar till sugar has dissolved, 5 minutes. Make two cups of liquid, four cups of whipped. Set one cup liquid aside.
- 2
Add milk powder and whisk till dissolved, 5 minutes. Makes one cup liquid.
- 3
In glass bowl, whisk yokes and optional vanilla extract with one cup of the liquid cream. Taste, should be two cups of creamy, whipped custard. Save eggwhites to make omelettes.
- 4
On low heat in cast iron dutch oven pan, mix whisked yokes with cream and milk mix, heat till 170F degrees, 15 minutes. Taste, should be rich and creamy.
- 5
Strain through fine mesh sieve, cool to room temperature. Churn in dough maker machine with 4 cups chilled pureed lemon, limes, or other fruits: zest 4 cups lemons and/or limes, peel, simmer fruit till soft, add zest, puree again, add to dairy mix, chill.
- 6
Makes eight cups. Add shaved lemon peel to each container. Fill used cup size yoghurt containers with sturdy lids. Chill overnight. Mark recipe date on container. Fresh in freezer for 3 months.
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