Lemon ice cream with white chocolate chunks – made without an ice cream machine.
It’s been a while since I have made ice cream myself, but when I saw a picture of this ice cream and how easy the recipe is, I knew that it was time to start making my own ice cream again. I have borrowed the recipe from two Danish bloggers, and have made a few little changes to it.
It’s a lovely and creamy yet tangy cold treat. I think that it would also be really great in a layered ice cream cake with nutty cake layers.
And it’s so easy and quick ( beside the actual freezing time) to make. I love that.
1/2 liter whipping cream
120 g icing sugar
8 pasteurized egg yolks
50 g white chocolate
1 teaspoon vanilla extract
2 1/2 teaspoon lemon extract
Start with whipping the cream stiff
Next whisk egg yolks, icing sugar lemon and vanilla extract light and fluffy in a clean bowl. (Beat approx. 5 min.)
Chop the white chocolate.
Turn gently fold the whipped cream with the egg mixture and the chopped chocolate.
Line a plastic container, loaf pan or whatever you have at hand with plastic wrap. Pour ice in your container and then take another piece of plastic wrap, and place this over the ice cream. Make sure there is no air between the film and the ice cream (This ensures that the ice cram does not crystallize)
Place the ice cream in the freezer for at least 5 hours and preferably 24 hours before serving.