Introduction
Indulging in a creamy, delightful homemade ice cream can be one of the most satisfying culinary experiences. This recipe combines the richness of heavy cream with the sweetness of condensed milk and the bright flavor of fresh lemon, resulting in a refreshing treat perfect for warm days. With the added crunch of lemon-dipped shortbread cookies, this ice cream is a must-try for dessert lovers.
Detailed Ingredients with measures
– 2 cups heavy cream
– 14-ounce can sweetened condensed milk
– 1 teaspoon vanilla extract
– Juice of 1 lemon (freshly squeezed)
– 1½ cups lemon-dipped shortbread cookies, crushed
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 6 hours or overnight (to freeze)
Total Time: 6 hours 15 minutes or overnight
Yield: Approximately 6 servings
With these simple ingredients and straightforward steps, you’ll be ready to serve up a delicious scoop of homemade lemon shortbread ice cream that will leave everyone smiling. Enjoy!
Detailed Directions and Instructions
Step 1: Whip the Cream
In a large mixing bowl, use an electric hand mixer or a stand mixer to whip the heavy cream at high speed until stiff peaks form. This process usually takes about 3-5 minutes.
Step 2: Combine Ingredients
Add the sweetened condensed milk, vanilla extract, and freshly squeezed lemon juice to the whipped cream. Gently fold the mixture together using a spatula until just combined. Be careful not to deflate the whipped cream.
Step 3: Incorporate Cookies
Add the crushed lemon-dipped shortbread cookies to the mixture. Fold them into the ice cream base gently until evenly distributed throughout the mixture.
Step 4: Transfer to Loaf Pan
Transfer the ice cream mixture into a 9×5-inch loaf pan. Spread it evenly in the pan. Cover the pan tightly with two layers of plastic wrap to prevent air exposure and freezer burn.
Step 5: Freeze the Ice Cream
Place the loaf pan in the freezer. Allow the ice cream to freeze until solid, which will take approximately 6 hours or overnight for best results.
Step 6: Serve
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop the ice cream into bowls or cones and enjoy!
Notes
Note 1: Whipping Tips
Make sure the heavy cream is cold before whipping for better results.
Note 2: Fresh Lemon Juice
Using freshly squeezed lemon juice will enhance the flavor of the ice cream, giving it a bright and zesty taste.
Note 3: Cookie Options
Feel free to use any type of lemon-flavored cookies or your favorite shortbread cookies if you’re unable to find lemon-dipped ones.
Note 4: Storage
Store any leftover ice cream in the freezer, covered tightly with plastic wrap or in an airtight container, for up to 2 weeks.
Cook techniques
Whipping Heavy Cream
Using an electric hand mixer or stand mixer, whip heavy cream at high speed until it forms stiff peaks. This technique incorporates air into the cream, giving it a light and fluffy texture essential for ice creams and mousses.
Folding Ingredients
Gently fold ingredients together using a spatula or wooden spoon. This technique is important to combine the whipped cream with condensed milk and lemon juice without deflating the airy texture you’ve created.
Layering Flavors
When adding crushed shortbread cookies to the mixture, ensure they are evenly distributed by folding gently. This technique helps maintain texture while infusing the ice cream with flavor.
Freezing the Ice Cream
Transfer the combined mixture into a loaf pan and cover it with plastic wrap to minimize air exposure. Freeze until solid, as this technique allows for a smoother consistency in the final product.
Softening for Serving
Before serving, let the ice cream sit at room temperature for a few minutes. This technique helps soften the ice cream, making it easier to scoop and enhancing the overall eating experience.
FAQ
Can I substitute heavy cream with another type of cream?
While heavy cream creates a rich and creamy texture, you may use whipping cream, but the final product may not be as thick or rich.
Is it necessary to use sweetened condensed milk?
Yes, sweetened condensed milk adds sweetness and creaminess. Other substitutes could alter the texture and flavor of the ice cream.
Can I use other flavors instead of lemon?
Absolutely! You can experiment with different extracts or juices, such as vanilla, strawberry, or orange, to create various flavor profiles.
How long can I store the ice cream in the freezer?
The ice cream can be stored in the freezer for up to 2 weeks if kept in an airtight container to prevent freezer burn.
What can I use instead of lemon-dipped shortbread cookies?
You can use any type of crushed cookies, such as vanilla wafers or graham crackers, but the flavor and texture will differ from the original recipe.
Conclusion
This creamy, zesty lemon ice cream with a delightful crunch from the lemon-dipped shortbread cookies is the perfect treat for any occasion. The combination of heavy cream, sweetened condensed milk, and fresh lemon juice creates a rich and refreshing dessert that is sure to please your taste buds. Enjoying it on a hot day or as a sweet ending to a meal will leave everyone longing for seconds.
More recipes suggestions and combination
Lemon Blueberry Swirl Ice Cream
Add a swirl of blueberry puree to the lemon mixture before freezing for a berry twist.
Chocolate Chip Lemon Ice Cream
Fold in mini chocolate chips to the mixture for a delightful contrast to the tart lemon flavor.
Key Lime Cookie Ice Cream
Substitute lemon juice with freshly squeezed key lime juice and use key lime-flavored cookies for a tropical treat.
Strawberry Lemonade Ice Cream
Incorporate crushed strawberries and a bit of lemonade into the mixture for a summery flavor profile.
Nutty Lemon Shortbread Ice Cream
Add crushed almonds or walnuts to the lemon-dipped shortbread mix for a nutty element.
