Lemon Ice Cream (Quick and Easy Blender Recipe) (2024)

FAQs

How to make ice cream at home 5 minutes? ›

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

As Kristen puts it: “As you stir together a handful of ingredients, the acid in lemon juice magically thickens the cream, without whipping or churning. Sugar both balances out the pucker of the lemon and keeps the ice cream from freezing too hard.

Pour heavy cream into the container of the blender and cover. Turn the motor on to low speed for 10 seconds and then switch to the highest speed for 10 seconds to make soft texture or 20 seconds for a more firm texture, depending on your desired consistency. The result? Perfect whipped cream peaks!

In a small plastic bag, add ½ cup heavy cream, ½ cup milk, 2 tablespoons fine sugar and ½ teaspoon vanilla extract. In another larger bag, add 2 to 3 cups ice and ¼ cup salt, then place the smaller bag inside and seal it. Shake the big bag for about 6 to 8 minutes, and presto! Instant ice cream.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

In Lebovitz's book, he states that adding just a bit of alcohol to your ice cream base results in a better texture when it's churned because alcohol doesn't freeze. The alcohol prevents some of the ice crystals from forming, which makes the ice cream softer and therefore more scoopable.

And if you were to simply add lemon juice to milk and cream to make lemon ice cream, it would likely curdle. Which is why you will only find lemon sorbets in grocery stores, since sorbets are typically made from juice, sugar and water with no dairy.

What happens when you mix cream and lemon? ›

Turns out, the acidity of the juice acts as a thickening agent, which reacts with the proteins in the dairy to increase the viscosity. It's a similar concept to adding vinegar to milk to make buttermilk, said Clark. Once combined, it was time for parm—18-month DOP Parmigiano Reggiano Cheese to be exact.

Adding lemon juice to heavy cream is a common method for making lemon whipped cream and other lemon-flavored desserts. However, adding lemon juice to heavy cream can also cause the cream to curdle, making it nearly impossible to complete your recipe.

Place the heavy cream, powdered sugar, and vanilla in a mixing bowl (you can use a stand mixer with a whisk attachment or use a hand mixer). Beat at medium until frothy and beginning to thicken, then increase to medium-high speed and beat until you start to see trails left by the beaters. Stop and scrape the bowl.