Vegetarian Ice Cream
Lemon Shade Ice Cream
A lemon ice cream made with lemon curd, limoncello and lemon zest.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 25 g | 2 tbsp | granulated sugar | |
| 36 g | ¼ cup | store bought lemon curd | |
| 30 ml | 2 tbsp | limoncello | |
| 240 ml | 1 cup | double cream | |
| 180 ml | ¾ cup | whole milk | |
| 1 | 1 | zest of one lemon |
Ingredients
Method
- Whisk the sugar, lemon curd and limoncello together in a large bowl until well combined and the sugar has dissolved. Add the double cream, milk and lemon zest and whisk until fully combined.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
Nutrition per serving estimated
- Calories
- 367 kcal
- Fat
- 30 g
- of which saturates
- 18 g
- Carbohydrate
- 19 g
- of which sugars
- 18 g
- Fibre
- 0 g
- Protein
- 2.5 g
- Sodium
- 45 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
Ask AI about this recipe
Ask AI