According to nutritionist Ramya B, currently working at the Comprehensive Nutrition and Health Center in Bangalore (India), lemon ice cream is a highly applicable food: "This fresh yellow rice color can be combined well with grilled trays, pancakes, oatmeal, yogurt, cheese and fruits such as strawberries, blueberries or kiwi. This is a delicious choice that also adds vitamin C and protein for the new day.
Two recipes for making lemon ice cream
Lemon cream with eggs
Ingredients:
The water of about 23 lemons
The smooth skin of a lemon
2 eggs
1 egg yolk
2 tablespoons pure honey (or maple syrup if you like it lightly sweet)
1 tablespoon coconut oil (or butter if you do not abstain from animal fat)
Prepare a water steamer: Place a small pot of lightly boiled water. Place a heat-resistant glass (or stainless steel) bowl on top, so that the bottom of the bowl does not touch the water surface.
Beats the egg mixture: In a bowl, add eggs, yolks, lemon juice, lemon peel and honey. Use a cage to beat well until the mixture is combined.
Cook wateratically: Stir continuously for about 810 minutes on hot steam until the mixture thickens like egg cream.
Complete: Remove the bowl from the pot, add coconut oil, continue stirring until smooth.
Store: Let it cool completely, put in a sealed glass jar, store in the refrigerator for 1014 days.
Egg-free lemon ice cream
Ingredients:
50ml fresh lemon juice
The smooth skin of a lemon
1.5 ml maple syrup
120ml unsweetened coconut milk
2 tablespoons cornstarch
1 tablespoon coconut oil
How to do:
Mix liquid ingredients: In a small pot, add lemon juice, lemon peel, maple syrup and coconut milk and stir well.
Add cornstarch: sprinkle cornstarch slowly, sprinkle and stir to avoid lumps.
Cook the mixture: Simmer the mixture over medium heat, stirring continuously for about 5 minutes until smooth.
Complete: turn off the heat, add coconut oil and stir well to create shine and lightness.
Store: Let cool and store in a sealed jar, serve for 1 week.
For traditional eaters, the egg-based lemon cream version is a familiar choice. Ingredients include lemon juice, lemon peel, eggs, honey and coconut oil. The mixture is cooked waterproofly and stirred continuously until thickened, creating a smooth texture like egg cream.
On the contrary, for people who are vegetarian or egg allergic, egg-free recipes will be an effective alternative. Eggs are removed and replaced with cornstarch, combined with unsweetened coconut milk or almond milk. Refined sugar can also be replaced with honey or maple syrup, which is both safer for people with diabetes and adds antioxidants.
Notes when using
Although highly appreciated for its nutritional value, expert Ramya warns that this dish is not for everyone. Lemon juice contains lemon juice an ingredient with high acidity. Excessive consumption can cause reflux or indigestion. In addition, for people with kidney disease, they need to be careful because lemon contains a lot of potassium, she said.
