Eggless Version of Lemon Yogurt Ice Cream

Name: Eggless Version of Lemon Yogurt Ice Cream
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 600g Yogurt; 360g milk; 30g corn starch; 60g Cream cheese; 120g Light cream; 200g (150+50) (you can substitute water syrup to reduce the sweetness) White sugar; 3 pcs lemon; A lemon (I didn’t use it, because there are only green lemons at home. If you have yellow lemons, you must use lemon zest) Lemon zest

by phoebesong

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Speaking of the home version of handmade ice cream, there are two main methods. One is to make custard and add seasonings, such as the super popular durian ice cream that I have made before (link here http://home.meishichina.com/space-5965002-do-blog-id-525286. html). The custard has the effect of emulsification, making the ice cream smoother and richer in taste.
The other is eggless ice cream, which has not been made before. I bought a copy of "I Love Ice Cream" and found that it was actually an eggless version. I tried to make it and it tastes good. If you compare carefully, there will be a little powdery taste, but if there is no comparison, it is basically the same as the egg version. The egg-free version mainly uses corn starch for gelatinization and cream cheese and light cream for emulsification. Since you choose to eat ice cream, don't reduce this or that, it's not a pleasure to eat. "

Ingredients

600g Yogurt
360g Milk
30g Corn Starch
60g Cream Cheese
120g Light Cream
200g (150+50) (you can substitute water syrup to reduce the sweetness) White Sugar
3 pcs Lemon
A lemon (I didn’t use it, because there are only green lemons at home. If you have yellow lemons, you must use lemon zest) Lemon Zest

Eggless Version of Lemon Yogurt Ice Cream

1. Yogurt is dehydrated. Make preparations one night in advance. If you choose sugary yogurt, the amount of sugar above should be reduced accordingly. I use unsweetened yogurt made by myself. Yogurt should be dehydrated and thicker. Generally, several layers of gauze are arranged on the filter screen. I don't have gauze. I am also confused about where to buy gauze? However, I have the ultimate trick, that is coffee! coffee! filter! Paper! More delicate than gauze. The picture below is the result of filtering one night. In summer, remember to put it in the refrigerator to prevent rancidity.

Eggless Version of Lemon Yogurt Ice Cream recipe

2. Make lemon syrup. Squeeze the lemon juice, add 50g white sugar (if yellow lemon, peel into large pieces and put in), mix and boil, let cool and set aside.

3. Mix cornstarch with a little milk and mix well

4. The cream cheese softens at room temperature and whipped smoothly

5. The remaining milk, whipped cream, and white sugar (if there is lemon zest, put it here), mix and boil, remove from heat. Slowly pour the liquid in 3, stirring while pouring. After being evenly distributed, pour it back into the pot and boil it again. Due to the cornstarch, the liquid becomes thicker quickly. Remember to stir smoothly without graininess

6. Pour the liquid of 5 slowly into 4, and stir evenly. Add the yogurt and mix well, then add the lemon syrup that was left to cool and mix well. There should be no feeling of separation of water and milk, it must be mixed thoroughly

7. Cool the liquid from step 6 in the refrigerator for more than 6 hours

8. Put the cooled liquid into the ice cream machine and stir for about half an hour. After the obvious condensed particles appear, put it in the fresh-keeping box and store it in the freezer compartment of the refrigerator.