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It’s hot outside – the sky is blue – the sun burns like hell: it’s ice-cream weather!
Some years ago I tried to prepare homemade ice-cream in a very simple way & it worked: a creamy & refreshing lemon chocolate ice-cream was my very 1st creation.
(In fact I never was eager to produce homemade ice-cream. 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!)
Concerning Southern France …
We are still in Sérignan near the Mediterranean coast and it’s summer now since about a week: we enjoy it. That’s why the idea of producing ice-cream came to me suddenly … I recalled what I might need & added the essentials for my lemon chocolate ice-cream to our weekly shopping list.
So it’s now trying to revive my recipe in Southern France!
However, we start like back to the basics …
Sticking to the basics for a no-churn ice-cream we won’t need too many ingredients:
- condensed milk (1 can)
- sour cream
- whipping cream
- an organic lemon (lemon zest as well as lemon juice)
- dark chocolate flakes.
So we are starting with an organic lemon. We’ll need lemon zest as well as lemon juice – so we process the lemon.
Next step:
The condensed milk & the sour cream & the lemon zest & the lemon juice are thoroughly combined. The whipping cream is whipped until stiff & folded in.
Finally dark chocolate flakes are added.
I used an empty ice-cream container (about 750 ml) which was just fitting for my creation.
Just pour the mix in such a container (or in any freezer approved container!) & put it in the freezer (at -18° C).
Now it’s waiting … about 5-6 h later …
Coming back to the Southern France edition:
- I searched my kitchen, but I didn’t find any electric (or non-electric) handheld mixer. So how to whip the whipping cream?
- I decided to substitute sour cream & whipping cream by crème fraîche.
- It worked – simply delicious!
Voilà: creamy lemon-chocolate ice-cream!
After about 5-6 h the ice-cream is rather creamy & a heavenly treat – you can start enjoying it. (I recommend to check on the ice-cream after 4 h for the creaminess resp. consistency.)
If you store the ice-cream longer than 6 h it gets really hard – no problem: just leave it outside the freezer for about 10-15 min to make it easier for scooping when serving.
Now … enjoy!
- 400 g condensed milk (1 can)
- 200 g sour cream (20% … 24%)
- 200 g whipping cream
- 1 organic lemon (lemon zest as well as lemon juice)
- 25 g dark chocolate flakes
- handheld electric mixer
- freezer approved container (750 ml)
- Process the lemon for lemon zest & lemon juice.
- Combine condensed milk & sour cream with an egg whip.
- Add lemon zest & lemon juice.
- Whip the whipping cream with a handheld electric mixer until stiff.
- Combine with the rest.
- Add the chocolate flakes.
- Pour into a freezer approved container (about 750 ml).
- Freeze for about 5 hours.
