Chilean Lemon Ice Cream | Chilean Crema de Limon
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This is an easy way to make ice cream without a machine. The lemon flavor is bright and refreshing, especially after a heavy meal.
Servings
1/2 gallon
Servings
1/2 gallon
Chilean Lemon Ice Cream | Chilean Crema de Limon
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an easy way to make ice cream without a machine. The lemon flavor is bright and refreshing, especially after a heavy meal.
Servings
1/2 gallon
Servings
1/2 gallon
Ingredients
  • 1 can evaporated milk (standard 12 ounces)
  • 1 can sweetened condensed milk (standard 14 ounces)
  • 3/4 cup lemon juice , strained (fresh)
Servings: gallon
Units:
Instructions
  1. Place can of evaporated milk in the freezer. Two hours later, add can of sweetened condensed milk to the freezer. Leave them both there for one more hour. NOTE: Shake the cans every thirty minutes or so to prevent crystallization. This is a good job for kiddos
  2. Remove the two cans from the freezer. Open the evaporated milk and pour into a large bowl. Beat for 5-10 minutes, or until doubled in volume and “soft peaks” form.
  3. Add sweetened condensed milk and lemon juice to the whipped mixture. I used about four lemons.
  4. Whip for a few minutes, until fully combined and spoon into freezer safe containers and freeze overnight, or for at least three hours.
  5. Serve directly out of freezer with tea. Lemon rind on top is a fun addition.