Lemon Ice Cream Served in Shell, super easy, super quick, and super good, suitable even for those with little experience in the kitchen. The most important thing to make this recipe is to use untreated lemons, preferably from organic farming. It is a dessert that requires neither cooking nor an ice cream maker, and if you want to make it even lighter, you can replace the cream with more whole yogurt. Not only can it be served as a dessert at the end of a meal, but it can also be a delightful snack, especially during the hotter periods of the year. Once you start preparing, I recommend doubling or even tripling the quantities because having a good stash in the freezer is never a bad idea.
If you like fresh and light desserts, typically summer, don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 3 large untreated lemons
- 1/2 cup oz yogurt
- 1/2 cup oz whipping cream
- 1 lemon zest
- 1/3 cup oz sugar
Tools
- 1 Cutting board
- 1 Knife
- 1 Spoon
- 1 Citrus juicer
- 1 Strainer
- 1 Pitcher
Preparation
Carefully wash the untreated lemons, preferably from organic farming, to remove any possible residue of impurities.
Dry them, cut them in half, and using a spoon, try to remove all the pulp, being careful not to break the rind as it will serve as a cup for our ice cream.
Grate the zest of a fourth lemon and place it in a small bowl.
Using a mortar pestle, squeeze the pulp. If you don’t have one, you can easily do it by hand. Once this operation is completed, pour everything into a strainer and filter all the juice.
At this point, in a large bowl, pour the whipping cream, yogurt, sugar, grated zest, and mix until the sugar dissolves well. Then also add the lemon juice, but not all at once. It’s preferable to add both sugar and juice little by little to adjust them according to our taste, which we can comfortably optimize at this stage.
Place the lemon shells inside a tray or a pot, as in this case, but line it with a napkin or dishcloth to prevent the lemons from slipping away.
Evenly distribute our lemon mixture and put it directly in the freezer for at least three hours.
Wait to cover them until the ice cream is a bit frozen, otherwise, the wrap may stick on top.
Serve our Lemon Ice Cream Served in Shell, only after letting it rest for 5 minutes outside the freezer, and decorate it as desired with more lemon zest.
Tips and Storage
We can freeze the lemon ice cream in the freezer for a few weeks, but it should be covered with cling film or placed in a freezer bag.
If you don’t like lemon, you can use any fruit you want, but if it has a lot of fiber, filter it.
If there is any leftover preparation, don’t throw it away, but put it in other containers, possibly glass, for single servings.
