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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”!
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.
- (sugared) condensed milk
- whipped cream
- sour cream
- 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.)
So we are now starting with a green organic lemon. We’ll need lemon zest as well as lemon juice.
Condensed milk & sour cream & lemon zest & lemon juice are thoroughly combined.
The whipped cream is whipped & combined with the rest.
Finally some dark chocolate flakes come in.
Now: pour the mix in a freezer approved container & put it in the freezer (-18 degrees C).
About 6 hours later…
Voilà: creamy lemon-chocolate ice-cream!
After about 6 hours the ice-cream is rather creamy & a heavenly treat – you can start enjoying it.
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).