Lemon ice cream with cornstarch

Lemon ice cream with cornstarch
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Lemon ice cream with cornstarch
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Lemon ice cream with cornstarch

This lemon ice cream recipe with cornstarch has an important advantage over many other similar recipes, and that is that it does not use cream in its preparation. This, of course, means that it has an extremely low, if not nil, fat content. We owe all this to cornstarch, a type of refined flour that is made from corn.

If you are interested in making your first lemon ice cream with cornstarch in the best possible way, simply follow the step-by-step that we share with you below. We are sure that the result will be successful.

Lemon ice cream with cornstarch
Difficulty: Beginner Servings: 4 Calories: 134 kcal

What are the ingredients needed for lemon ice cream with cornstarch?

Preparation steps

  1. The first step is to dissolve the cornstarch properly, using water, which should ideally be at room temperature. Next, add the sugar and the lemon zest and mix properly for at least one minute.

  2. Once this is said, we move to a cooking saucepan and turn on the medium heat. It is necessary that at all times we are stirring the mixture, as it will prevent it from sticking and burning. We will do this until it boils and takes a thick consistency.

  3. Once we have reached this point, it is time to remove from the heat and let it warm up (we should not put it in the refrigerator or freezer at this time). The next step consists of incorporating the 2 egg yolks that we will have to have beaten previously and quickly.

  4. This is the perfect moment to cook for approximately 2 more minutes in a bain-marie, without stopping stirring at any time (as we have mentioned, this prevents the mixture from both sticking and burning.

  5. It is interesting, once we put it in the freezer, to give it a blender blow and put it back in to break the crystals that are formed and get a suitable texture, since we do not have an ice cream maker.

  6. Remove from the heat and let it cool down; add the 2 lightly beaten egg yolks, mixing quickly. Cook 2 more minutes in a bain-marie, stirring constantly. Remove from the heat, add the lemon juice and mix. Let cool and gently stir in the egg whites until stiff peaks form.

  7. Pour the mixture into a large bowl and take it to the freezer. When it is a little frozen, take it out and beat it for a few minutes. Then, return it to the freezer.

  8. Serve with wafers and garnish with lemon zest.

Nutritional information

Serving Size 60 Gr


Amount Per Serving
Calories 134kcal
% Daily Value *
Total Fat 1.9g3%
Total Carbohydrate 28.7g10%
Dietary Fiber 0.2g1%
Sugars 25.3g
Protein 1.3g3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your caloric needs.

Notes

Improve the flavor of lemon ice cream with cornstarch, and here are some ideas:

Mint leaves: Decorate the ice cream with some fresh mint leaves to enhance the citrus flavor.

Lemon cookies: Accompany the ice cream with some crumbled lemon cookies to add a crunchy texture and more lemon flavor.

Fruit syrup: Prepare a fruit syrup, such as raspberries or strawberries, and pour it over the ice cream for a touch of sweetness and color.

Meringue: Add some vegan meringue over ice cream to create a combination of sweet and sour flavors.

Lemon zest: Grate some fresh lemon zest over the ice cream to intensify the lemon aroma and flavor.

🍨: Recipe of Lemon ice cream with cornstarch

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