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Lemonade Ice Cream




Source of Recipe


Jo Gainey


List of Ingredients




3 large lemons
3 cups heavy cream
2 large eggs
3 large egg yolks
3/4 cup granular sugar substitute
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
8 low-carb ice cream cones*



Recipe



1. Finely grate the peel of 2 lemons; set aside grated peel. Squeeze juice
from all of the lemons, removing the seeds but not the pulp; reserve juice
(3/4 cup).

2. Pour heavy cream into a 3-quart saucepan and place over medium heat. Add
grated lemon peel to cream. Bring to a low boil, stirring often so cream
does not boil over. Remove from heat.

3. In a large mixing bowl, combine eggs, yolks, sugar substitute and salt.
Using either a hand mixer or a whisk, beat together until thickened and
smooth.

4. Using a ladle, remove about a cup of the hot cream from saucepan and
gradually whisk into the egg mixture (this tempers the eggs so they won’t
curdle). Whisking, pour tempered egg mixture into remaining cream in
saucepan. Place over medium heat and whisk until slightly thickened, 1 to 2
minutes. Pour into a clean bowl, whisk in reserved lemon juice and vanilla
and almond extracts; let stand until custard is completely cooled to room
temperature, about 1 1/2 hours. Refrigerate until well chilled, at least 2
hours or overnight.

5. Freeze chilled base in ice cream maker according to manufacturer’s
directions. When the freezing process is complete, serve immediately for
soft ice cream; for firmer ice cream, place in an airtight container and
freeze 2 to 4 hours or overnight. (Can be stored in the freezer up to 1
month.)

6. Scoop 1/2 cup ice cream into L/C cones or into bowls and serve
immediately. Lemonade is as much a part of summer as picnics and vacations.
Put it in ice cream form, and an old favorite is elevated to something
really special. Besides putting this ice cream into a dish, it makes a great
float with a low-carb lemon-lime soda.


This is not my original recipe, but I have "lost" who it belongs to.