Monday, 3 February 2014

Lemon Ice-Cream (Egg- and Wheat Free)

For my next trick: lemon ice-cream!

I've always been a big fan of creamy lemon desserts, there's something very satisfying about a rich, decadent creaminess being counteracted by a zest lemony tang. I also very much like creamy orange desserts too, like orange yoghurt, but I couldn't find orange curd (I could always make it myself, but that's another recipe for another time).

The consistency of this was nice and dense and thick, and truly rich. It's not to be consumed in large doses, or a sore tummy may follow.

☑ Soya (check for soya lecithin)
☑ Yeast
☑ Gluten
☑ Wheat
☑ Eggs
☑ Nuts

☒ Dairy
☒ Refined sugar products

  • 6 fluid ounces (170 millilitres, ¾ US cup) whipping cream, 35%-40% fat content
  • 2 fluid ounces (55 millilitres, ¼ US cup) cream cheese
  • 2 fluid ounces (55 millilitres, ¼ US cup) condensed milk
  • 4 fluid ounces (115 millilitres, ½ US cup) lemon curd
  • Pinch of salt

  • In a large mixing bowl, pour the condensed milk. Add the cream cheese, lemon curd and salt and mix well. 
  • Pour in the cream, while stirring, then stir until it is all combined.
  • Using an electric hand mixer, whisk until it is light and a soft-peak consistency. You want to to look and feel like a mousse, basically.
  • Pour into a 2 pint (560 millilitre, 2½ US cup) pudding mould with a lid (or you can use a loaf tin and cover with cling film) and smooth out the surface. Cover and freeze for 4 to 6 hours.
  • Allow to temper for about 5 to 10 minutes before serving. Serve as a sundae with syrups, sprinkles and other nice things, on its own, or with cake.

I quite like the delicate yellow colour that it is naturally, but if you want it to be more obviously yellow lemon you could add a few drops of yellow food dye.

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