How to make lemon ice cream with eggs
Ingredients:
75 ml of fresh lemon juice (squeezed from about 2-3 lemons)
The skin of a lemon
2 eggs
1 egg yolk
20 ml of honey
10 ml of coconut oil
First, beat the eggs, yolks, lemon juice, lemon peel and honey until combined.
Place the bowl over a pan containing rolling water.
Stir continuously for about 8-10 minutes, or until the mixture looks as thick as egg cream.
Remove the pot from the heat and stir the coconut oil until smooth.
Let cool, then store in a sealed container in the refrigerator for up to 2 weeks.
How to make lemon ice cream without eggs
Ingredients:
70 ml of fresh lemon juice (use at least 2 lemons)
The skin of a lemon
40 ml maple syrup
150 ml of unsweetened coconut milk or almond milk
30 grams of cornstarch
10 ml of coconut oil
How to do:
In a small pan, mix the lemon juice, lemon peel, maple syrup and coconut milk.
Slowly add cornstarch while stirring to avoid lumps.
Simmer over medium heat, stir continuously for about five minutes or until the mixture thickens.
Remove the pot from the heat and add coconut oil to make a smooth mixture.
Let the cooled lemon cream be stored in a sealed container in the refrigerator.
