For a long time, I avoided lemon ice cream. It wasn't my first choice in either the supermarket or the ice cream parlor, so I somehow stopped putting it in my bag altogether.
Aber als Kind hatte ich natürlich die Verfilmung von Pünktchen und Anton gesehen und eine Zeile von Pünktchens Song ist mir seitdem nicht aus dem Kopf gegangen: "... und Zitroneneis macht deine Zähne weiß". Leider kann ich diese Aussage weder bestätigen noch verneinen, ist aber ein guter Grund mal wieder Zitroneneis zu probieren, oder nicht? Ist es bei dir vielleicht auch schon länger her? Dann findest du hier mein gesünderes Lieblings-Zitroneneis-Rezept!
This recipe is based on this lemon ice-cream recipe by gutekueche.de, in case you ever feel like trying the orginial version using heavy cream and powdered sugar.
Weitere Rezept-Inspirationen für die Follikelphase auf "brutzel, brat & knusper" findest du here.
[trp_language language="de_DE"] https://www.youtube.com/watch?v=eX5Ta0fTV9U [/trp_language] [trp_language language="en_US"] https://www.youtube.com/watch?v=GrtKSZ4WQKo [/trp_language]So refreshing, so delicious, so simple! Lemon ice-cream without any heavy cream or sugar, but pretty much just as delicious as from your ice-cream parlor next door. This is one of the best pros of owning an ice-cream machine ... But even without the machine, you can make and enjoy this ice-cream with a little more effort.
First add the cream cheese to a mid-sized bowl and mix it until creamy. Then add the yogurt in batches and mix well in between. Then add stevia, erythritol, lemon juice and a pinch of salt and mix well again.
Now pour the ice cream mixture into the ice cream maker* (see remarks) and turn it on. After about 30 minutes, the mixture will be cold enough to eat, although it won't have the consistency of store-bought ice cream yet. Pour the mixture into a container and place it in the freezer for about 3-4 hours.
servings 1
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
Please bear in mind that this recipe doesn't call for any xanthan, carob gum or inulin. This means that you should eat this ice-cream right after making it and you shouldn't store it for extended periods of time in the freezer. You better only make as much ice-cream as you want to eat straight away.
*Advertisement (Affiliate): If you want to get the same ice cream maker as me, you can find it here! I think this size (1 liter) is best suited for 1-2 persons. However, the same company also offers this ice cream maker in other sizes. What I like best about it, is that you can make ice cream on the fly, since the ice cream maker is powered by a 100W compressor. I don't want to have to remember to chill the ice cream containers in the freezer or prepare the ice cream mixture days in advance. With this appliance, it's super simple, easy, and delicious, even on the fly!
