Lemon icecream (Sour!)

I’ve made some lemon jam the other day… so why not make some icecream out of it?

I did – and I like the icecream. Sour, lemony, very fragrant and very very sour.

Fair warning: Lemon and icecream are a wonderful combination, but not all people like it. Sour and Icecream don’t really go hand in hand (lemon yes, not the sour)

So this is my version and I hope you give it a go. Later on, I will make a non-sour version!

Here is my recipe:

Natural Cherry ice cream protocol:

Preparation time: 20 minutes, including dishes.

Complexity: Simple

Required tools (as shown in the “how to” pages):

A blender
A 1 liter bowl
A silicone spatula
Ice cream maker
A measuring pitcher (0.5-1 liter)

Ingredients:

1/3rd cup (= 70gr or 2.5oz) granular white sugar
200-250ml heavy cream (15% or 32% fat).
200ml milk
1/3rd to 1/2 cups of organic lemon jam.

Optional: 1/4th cups of sugar

Note: In any case do NOT use cheap flavors or flavored sugar or powders – they taste very poorly as they are synthetic and that will make a poor ice cream.

Protocol:

Place all the ingredients in the blender and blend your ice cream ingredients until homogeneous. Once the mix is homogeneous and the sugar has completely dissolved the mix is ready. Make sure to probe the bottom of the blender with a long handle tea spoon (while it’s NOT running, of course) to see if there is any granular sugar left. If there are any (feels like sand) – blend until it all dissolves.

Start running the ice cream maker and only THEN pour the mix into it. It will run for roughly 20-30 minutes (depending on your freezer and how cold the ingredients were). Allow the ice cream maker to run until the ice cream spins along with the mixing blade. A standard refrigerator freezing box cools to roughly 18C (or 0F) – and it will take your ice cream maker about 20 minutes. A standard full size non-frost freezer cools to -21c (or -6F) which takes roughly 15 minutes to make it. If your ingredients were at room temperature this may delay the process, taking up to 30minutes.

This is the perfect time to wash all the dishes.

You can eat the ice cream immediately or place the ice cream in a container and place it in the freezer.

Important notes:

Always make sure to start your ice cream maker BEFORE you add the ice cream. If you do not – the ice cream mix layer that is touching the walls will instantly freeze and your ice cream maker motor will not be able to move and rotate the blade.
Make sure the sugar has completely dissolved! This is vital or the sugar crystals will form round ice balls in your ice cream.

Yours sweetly

Saar