Lemon Ice Cream Without Ice Cream Maker Recipes

Steps:

• Combine lemon juice, lemon zest,and sugar in a mixing bowl.
• Gradually stir in milk, heavy cream and salt.
• Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.

Steps:

• Grate the zest from two of the lemons using a microplane, squeeze the juice of all three lemons and pour into a bowl with the zest and sugar, stir to combine and leave for 30 minutes, to let the flavour deepen.
• Whip the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice.
• Turn into a shallow container, cover and freeze (no stirring) until firm - this could take 3-6 hours.
• Let stand in container in the fridge for half an hour to soften enough to serve.

Steps:

• In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

Steps:

• Finely grate the zest from one of the lemons, then squeeze the juice from both
• Strain the juice into the zest and add the sugar, whilst stirring.
• Gradually add the cream, it will thicken slightly as it's stirred
• Pour into a container and place in the freezer until mushy
• Mix with a fork and place back in the freezer until firm.

Steps:

• Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
• Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
• Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

Steps:

• In a mixing bowl, combine the cream cheese, sugar and gelatin; mix well.
• Add half-and-half, lemon juice, and extracts; beat until smooth.
• Fold in whipped cream.
• Stir in enough milk, so that mixture measures 1 gallon.
• Add food coloring if desired.
• Freeze in batches according to manufacturer's directions.
• Refrigerate extra mixture until it can be frozen.
• Allow to ripen in ice cream freezer or firm up in your regular freezer for 2-4 hours before serving.
• Remove from freezer a few minutes before serving, so it softens enough to scoop.
• ~NOTE~Prep-time includes mixing the ingredients.
• Cook-time includes freezing in ice cream maker and ripening in freezer.

Steps:

• Stir everything together.
• Pour into ice cream maker and prepare according to ice cream maker directions.
• VARIATION: Substitute orange juice or lime juice for lemon.

Steps:

• Place all ingredients directly into ice cream maker.
• Stir well, until smooth.
• Freeze according to manufacturer's directions.
• Note: This one takes a bit longer to fully firm up, but it's worth it!

Steps:

• Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk egg yolks, fresh lemon juice, and remaining 1/4 cup sugar in large heatproof bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170°F to 175°F, about 5 minutes (do not boil). Strain custard into clean bowl; cover and chill until cold, about 3 hours.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze until firm. DO AHEAD: Ice cream can be made 5 days ahead. Keep frozen.

Steps:

• In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice. , In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving.

Steps:

• In large bowl, combine cream and sugar.
• Stir until sugar dissolves.
• Blend in lemon zest and lemon juice.
• Pour into shallow pan.
• Freeze until firm, about 4 hours.
• Spoon into dessert glasses or ice cream cones.
• Garnish with mint and berries or lemon, if desired.
• Note: Use Mint leaves and any type of berries or very fine thin slices of lemon coated with granulated sugar for garnish.