LEMON ICE CREAM | LIMÓN HELADO BY SPANISH COOKING

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness with fewer calories

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories than whole milk

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu provides creaminess without eggs

Cut the tops off the lemons and scoop out the flesh carefully, keeping the zest intact.

Put the hollowed lemon cups in the fridge.

Juice the lemons using a mesh strainer and a fork to extract as much juice as possible.

In a bowl, combine the lemon juice with condensed milk and mix well.

In another bowl, pour evaporated milk and add a tablespoon of sugar, then whisk until it doubles in volume and becomes creamy.

Mix the lemon juice and condensed milk with the whipped evaporated milk carefully.

Fill the lemon cups with the mixture and freeze for 2-3 hours, then freeze any remaining cream for later use.

Freeze the filled lemon cups for at least 5-6 hours, preferably overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens