What to pamper the family in the summer? Of course, with ice cream! The sourness of the lemon and the tart flavor of the zest are sure to refresh and entertain!
Cooking Time 15 min.
Serving capacity 6
Ingredients :
Big eggs 3 eggs
Heavy cream 125 ml
Erythritol 30g
Lemon 1 pc.
Step 1
Wash the lemon, remove the zest and squeeze out the juice.
Step 2
Separate egg whites and yolks. Whisk whites to stiff peaks and mix yolks with refined sugar.
Step 3
Add the zest and lemon juice to the yolks. Gently fold the whites into the yolks.
Step 4
Whip the cream and add to the egg mixture.
Step 5
Pour everything into your ice cream maker and cook according to the instructions
If you don’t have an ice cream maker, you can pour the mixture into a bowl and put it in the freezer. Stir the future ice cream thoroughly every 20-30 minutes until you get the desired consistency. This can take up to two hours.
Allow the ice cream to stand at room temperature for 15 minutes before serving
Bon appetit!
Energy Value per Serving
Calories from fat 243
Calories: 269
Fats: 27g
Carbohydrates: 3 g
Fiber: 0 g
Digestible carbohydrates: 3 g
Protein: 5 g
