This was such a fresh lemony surprise and so simple. Using both the zest and juice means you get the fragrant oils of the lemon as well as the punchy acidic freshness of the juice. No cooking required, which sort of means you can almost skip the chilling/ageing bit. If you wish to add the lemon oil I highly recommend it as it does add a big lemony punch of flavour to the end result. As you make more ice cream, you will notice that once frozen, flavours that you may taste in the mix are a little less pronounced thus over flavouring the mix can be a good idea.
This recipe, if you have a churner is almost instant. Can be made in the time it takes you to churn it. If you wanted to make up the mix, freeze it in ice cube trays, then blend it, you will also have an instant ice cream...plus the freezing time of course. EASY!
Try this with orange or lime instead. Or lemon and lime together! YES please!
Blackberries, blueberries, cherries
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- 2-3 lemons zest, finely grated
- 200 Grams white caster sugar (this is best for the overall end colour)
- 100 Grams fresh lemon juice
- 800 Grams milk, divided
- 1 Pinch pink salt flakes BUY
- 15 Drops doTERRA lemon oil BUY
Place lemon zest and sugar into the Thermomix bowl and mill 20 sec/speed 10.
Add juice and blend 2 min/speed 8 or until all the sugar is dissolved
Add half the milk and combine 10 sec/speed 4. Add remaining milk and lemon oil and blend 10 sec/speed 10.
Pour into Ice Cream churner and churn until frozen.
Thermomix Method; If you don't have a churner yet, freeze this mix in an ice cube tray, and when frozen, blend in your Thermomix for up to 1 min/speed 10 with the aid of your Thermomix spatula.
This will be delicious with just a small drizzle of amazing EVOO on top and a few salt flakes.
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