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  • MrsGC commented on jessyratfink's instructable no churn ice cream recipe4 months ago
    no churn ice cream recipe

    Hi, sorry for the delay in replying, I had trouble accessing my account. Yes, just mix it and leave it. I recommend in a fridge due to environmental factors which might turn the cream off. Lapis depends on the reaction between the acidic lemon juice and the fat content of the cream to clot. Lemon posset has a similar structure, but I think that's cooked. The condensed milk is only there to sweeten it. I haven't tried it with lime juice, but I know orange juice wasn't very successful.I also make a low-fat version I call Pumice, but it doesn't solidify because there's no fat in it. So I use extra-thick natural yoghurt (eg Greek set) and either lemon curd or a lemon dessert packet mix for flavouring. The sweetness comes from the addition. In the UK I use Green's. Lemon Dessert Mix...see more »Hi, sorry for the delay in replying, I had trouble accessing my account. Yes, just mix it and leave it. I recommend in a fridge due to environmental factors which might turn the cream off. Lapis depends on the reaction between the acidic lemon juice and the fat content of the cream to clot. Lemon posset has a similar structure, but I think that's cooked. The condensed milk is only there to sweeten it. I haven't tried it with lime juice, but I know orange juice wasn't very successful.I also make a low-fat version I call Pumice, but it doesn't solidify because there's no fat in it. So I use extra-thick natural yoghurt (eg Greek set) and either lemon curd or a lemon dessert packet mix for flavouring. The sweetness comes from the addition. In the UK I use Green's. Lemon Dessert Mix. I just add the dry powder to the yoghourt and let stand for a couple of hours so the powdery, potentially slightly acrid taste mellows and smooths. My supermarket sells that in the packet dessert aisle. Please note that Pumice is a low fat not a low sugar recipe :)

    Re-reading your question, I'm sorry I'm not familiar with U.S. measurements. Whatever size of condensed milk I use, I use the nearest size tub of extra-thick cream. Technically Lapis isn't an ice cream recipe, you definitely don't freeze it. It really is more like a cheesecake topping. Yes, the lady who taught it me used the shavings from the rind (zest) to create something far livelier than I can do. On that note, however, my Lord inspired me a couple of years ago to toss lemon zest in the tiniest bit of butter, just long enough to release the oils, not long enough to cook. That _really_ upped the flavour of the zest. I have also caramelised lemon zest for a cake topping by cooking it in a dry pan with a sprinkle of sugar for several minutes.

    I think it was the winner of the 2015 Great British Bake-off who used a thick syrup she made by boiling down a bottle of cream soda drink. Mary Berry was astounded, she'd never heard of creating syrups by reducing commercial drinks :)

    I forgot to say, it took her a few hours to boil the cream soda down.

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