Friday, 30 October 2015

Evaporated Milk Lemon Ice Cream - easy

1 can (13ozs.) evaporated milk - chilled in freezer for a couple of hours.
1 large metal bowl - chilled in fridge
1.1/4 cups of icing sugar (or little less if you dont like the ice cream too sweet)
1 or 2 tsps. good vanilla essence
1 lemon - finely grated rind

1. Pour the very cold evaporated milk into the cold metal bowl, and whip/beat until fluffy.
(- about a minute or less)
2.  Slowly add the icing sugar - 1/4 cup at a time, then add the vanilla.
3. Place the bowl (or smaller plastic bowl will do), in your freezer and leave for about an hour - then well whip the ice cream for a minute and replace into the freezer.
Repeat this 4* times.   The ice cream becomes thicker and creamier each time.

*I added the lemon zest on the 3rd beating - but I dont think it matters quite when you do this. 

I added the lemon zest as I thought the ice cream was very sweet, and this seems to cut into the taste a little more.   

Keep in freezer until wanted, then leave at room temperature until the ice cream texture is 'just right' - it is delicious.

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