To reduce the heat, nothing better than cold desserts and my favorite is ice cream. Let’s make a Lemon ice cream (or caipirinha) and all that without ice cream maker!
I already mentioned before, for those who don’t drink alcohol I have a quantity questionable of drinks in the kitchen. Some have already had a birthday and moved in with me. They are firm and strong. Given that to drink It’s not going to happen, we come. (In time: I have an intolerance to alcohol).
The base is the same as the Easy Passion Fruit Ice Cream. Of course, modified to taste like caipirinha.
So, Tahiti lemons and an extra dose of liquor with that touch of vanilla. But as the intention is caipirinha, the normal one will also work very well. But if you want to make it, just with lemon it’s no problem, it would turn out amazing too!
And as you saw from the title: that’s right, that’s it without ice cream maker or equipment as specific as that. With utensils you already have at home, you will be able to make this ice cream,
I ended up focusing more on the acidic taste and the flavor of lemons. But nothing stops you from being more generous with your cachaça. Just don’t get too excited, add too much so as not to interfere with the freezing process.
Easy Lemon Ice Cream Without an Ice Cream Maker
Makes: 5 portions (about 600mL)
- 130 mL tahitian lemon juice (about 5 units, by weight there are 300g lemons)
- 150 g fresh/pasteurized cream (has more than 35% fat | used: 45% fat)
- 170 g unflavored yogurt
- 395 g condensed milk (1 can or box)
- 50 mL vanilla cachaça (or normal; optional to become a caipirinha)
1 cup: 250mL | 1 tablespoon: 15mL.
- Remove the zest from the skins of 3 lemons before extracting the juice. Squeeze all the lemons. Reserve the juice and peels. You will need 130mL lemon juice.
- Beat the pasteurized cream until firm whipped cream. Reserve in the refrigerator.
- In a bowl, mix condensed milk and yogurt until smooth.
- Add the cachaça and lemon juice. Mix well. The cream will thicken.
- Add the whipped cream and mix very well. Next, the zest from the reserved peels.
- Transfer to a container with a lid and place in the freezer for at least 4 hours. Ideal: 12 hours.
- Remove a few minutes before serving. It’s firm.
- Milk cream: find out more about what cream is.
- Vanilla cachaça: It’s the same as vanilla extract, but I used cachaça instead of vodka. If you want to add more, you can. But I don’t recommend more than 100mL in total.
