ice-cream – i scream – lemon & chocolate

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It’s hot outside – the sky is blue – the sun burns like hell: it’s ice-cream weather! I tried to prepare homemade ice-cream in a very simple way & it worked: enjoy a creamy & refreshing lemon chocolate ice-cream!

 

I never was eager to produce homemade ice-cream: I like ice-cream, but I like it only during summer when it’s hot. (I remember vividly indulging in a real big ice cone filled with creamy tiramisu ice leaning against the old town wall in San Gimignano admiring the sun baked landscape last May during travelling in Tuscany.)

Furthermore I remember some early experiences – years ago – which didn’t work out: maybe because an ice-cream machine didn’t sit on my kitchen desk – no way of churning ice-cream manually. (Even today when reading ice-cream recipes I stop at once when some ice-cream machine is required…)

So I was happy when I encountered suddenly lots of ice-cream recipes explicitly pointing out that it’s a “no-churn ice-cream”!

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The weather was right (after a rainy June & a very cold & humid/sometimes hot & humid July & a rather cold August until now): so I thought about preparing a refreshing ice-cream with lemon – and some chocolate on top!

After having compared some no-churn ice-cream recipes I decided to rely on the basics published recently by moey’s kitchen. We won’t need too many ingredients.

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There are:

  • (sugared) condensed milk
  • whipped cream
  • sour cream
  • lemon
  • dark chocolate flakes.

Lemons: of course we need organic lemons! When roaming my trusted food store I found organic lemons which were very green. I had learnt in the internet that organic lemons are always green during summer. Although green – they are ripe! Lemons get more & more yellow when autumn is coming – due to the lower temperature. (Non-organic lemons are chemically treated causing amongst others the yellow skin we are used to expect from lemons.)

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So we are now starting with a green organic lemon. We’ll need lemon zest as well as lemon juice.

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Condensed milk & sour cream & lemon zest & lemon juice are thoroughly combined.

The whipped cream is whipped & combined with the rest.

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Finally some dark chocolate flakes come in.

Now: pour the mix in a freezer approved container & put it in the freezer (-18 degrees C).

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About 6 hours later…

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Voilà: creamy lemon-chocolate ice-cream!

ice-cream – i scream – lemon & chocolate

Prep Time: 20 minutes

Cook Time: 6 hours

Servings: 8-10

ice-cream – i scream – lemon & chocolate

It's hot outside - the sky is blue - the sun burns like hell: it's ice-cream weather! I tried to prepare homemade ice-cream in a very simple way & it worked: enjoy a creamy & refreshing lemon chocolate ice-cream!

Ingredients

  • 400 gr (sugared) condensed milk (1 can)
  • 200 gr sour cream (20 - 24%)
  • 200 gr whipped cream
  • 1 lemon (lemon zest as well as lemon juice)
  • 25 gr dark chocolate flakes

How to...

  1. Process the lemon for lemon zest & lemon juice.
  2. Combine condensed milk & sour cream with an egg whip.
  3. Add lemon zest & lemon juice.
  4. Whip the whipped cream with a handheld mixer until stiff.
  5. Combine with the rest.
  6. Add the chocolate flakes.
  7. Pour into a freezer approved container (about 750 ml).
  8. Freeze at least for 6 hours.

Notes

Cook Time: it's the minimum time in the freezer!

Serving Size: of course it depends on the size of the scoops!

If you like it a little more lemony just add some more lemon juice (1-2 tablespoons).

If you like a little more chocolate just add 50 gr dark chocolate flakes.

The prepared mix will fit into a container of about 750 ml (e. g. use a store-bought ice-cream container which happens to wait for another time to service).

https://thebusinesswomanskitchen.de/ice-cream-i-scream-lemon-chocolate/

After about 6 hours the ice-cream is rather creamy & a heavenly treat – you can start enjoying it.

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If you store the ice-cream longer than 6 hours it gets more solid – no problem: just leave it outside the freezer for about 10-15 min to make it easier to scoop when serving.

We used lemon zest for the flavour: if you don’t like the zest when eating the ice-cream (well – the zest doesn’t vanish!) you may use lemon flavored sugar instead.

 

The businesswoman with too many office hours thinks

Is it really so easy? It’s the perfect summer dessert – easy, delicious, homemade (in advance!). I can choose my flavors (assuming that it will also work with other combinations than lemon-chocolate).

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