SUPER LEMON ICE CREAM
Tart and tangy ice cream that is very refreshing in the summer!
Provided by AOSWALT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 12h45m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g
LEMON VERBENA ICE CREAM FROM A FRENCH COUNTRY HERB GARDEN
I grow many old fashioned and unusual herbs in my garden in France, and although many people know Lemon Balm, Lemon Verbena is not so well known, which is such a shame! For me the flavour is MUCH more lemony and intense than Lemon Balm - think lemon sherbet, and you have a good idea of what to expect! The plant has graceful pointed leaves that are a gorgeous pale green in colour. Just scrunching a leaf in your hand to release the aromas can help fatigue or a headache. This is an ice cream I came up with to refresh and revive even the most jaded of palates - refreshing and with an amazing lemony zing! You should be able to source Lemon Verbena at any good Farmer's Markets - alternatively, make friends with someone who grows it! (Prep time includes the time to infuse the leaves to extract the flavour.)
Provided by French Tart
Categories Frozen Desserts
Time 2h30m
Yield 1 Litre, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, warm the lemon verbena leaves with all of the milk, 100ml of the cream and the sugar Press the leaves with the back of a wooden spoon to help the flavours release. Once warm, remove from heat, cover, and let steep for one to two hours.
- To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a sieve on top.
- Use a strainer or slotted spoon to skim the lemon verbena from the milk and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Reheat the lemon verbena infusion then whisk the eggs together and slowing pour in the warm infusion, whisking constantly.
- Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a clear path on the spatula when you drag your finger across it.
- Immediately strain the custard into the bowl of cool cream and stir well until cool.
- Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. Serve with fresh leaves for garnish and a little lemon syrup drizzled over for a flavour explosion!
SIMPLE LEMON ICE CREAM
Just five ingredients (and no ice cream maker!) are all you need to make this refreshing ice cream. We enjoy generous scoops of it in summer. -Janet Eisner, Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 quart.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 221 calories, Fat 12g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 27mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON ICE CREAM
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
Categories Milk/Cream Ice Cream Machine Egg Dessert Lemon Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough ice cream for 12 sandwiches
Number Of Ingredients 6
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.
FRENCH LEMON CREAM
This is lemon cream, not to be confused with lemon curd which should not even be used in the same sentence. The process makes for the utmost smooth and silky lemon cream. Use to top pavlova, mound on pound cake, spread over cheesecake, make a tart, fill some scones or give as a gift, which, with one taste, may be impossible to do. Recipe from Dorie Greenspan. Note: It is necessary to follow the instructions precisely and resist tasting and re-dipping the spoon. Enzymes in the mouth break down the cream to a watery consistancy...or so I believe. Chill time not included.
Provided by gailanng
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- For this recipe you will need an instant read thermometer, a strainer and a blender or food processor, but it will be worth the trouble.
- Bring a few inches of water to a simmer in a pan.
- Place the sugar and zest in a heat-proof bowl that will fit over the pan. Prior to placing it over the pan, rub the zest and sugar together with your fingers until the sugar is moist and very aromatic. Whisk in eggs, followed by the lemon juice.
- Set the bowl over the pan with simmering water and start stirring with a whisk as soon as the mixture feels tepid to the touch.
- Cook the lemon cream, stirring and whisking constantly, until it reaches 180 degrees Fahrenheit. The cream will start out bubbly but as it gets closer to 180 degrees Fahrenheit, it will start to thicken and leave tracks. This means the cream is almost ready. Getting the cream to this temperature can take up to 10 minutes.
- As soon as it reaches 180 degrees Fahrenheit, take it off the heat and strain it into a blender or food processor, discard the zest.
- Let the cream cool to 140 degrees Fahrenheit (about 10 mins) and then blend on high, adding in the butter 5 pieces at a time with the machine running. Scrape down the sides of the processor as you go.
- Once the butter is all in, continue to blend for another 3 minutes to get the perfect light, airy texture.
- Pour into a container, press a piece of plastic wrap against the surface and refrigerate for at least 4 hours or overnight. (The cream will keep well in the refrigerator for 4 days, or tightly sealed in the freezer for up to 2 months).
Nutrition Facts : Calories 341, Fat 25.4, SaturatedFat 15.4, Cholesterol 154, Sodium 39.1, Carbohydrate 26.8, Fiber 0.1, Sugar 25.6, Protein 3.5
LEMON ICE CREAM WITH BERRIES
Lemon ice cream -- made with lemon zest and heavy cream -- makes a gorgeous pairing with summer berries.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time P1DT1h
Number Of Ingredients 8
Steps:
- Refrigerate a 5-by-9-inch loaf pan. Stir together granulated sugar and lemon juice until sugar is dissolved. Stir in cream. Freeze mixture in an ice cream maker according to manufacturer's directions, adding lemon zest 10 minutes before ice cream is ready. Transfer to chilled pan, cover, and freeze overnight. Let soften 10 minutes before serving.
- Meanwhile, combine vanilla seeds and brown sugar in a bowl. Add berries; toss gently to combine. Let stand 15 minutes to allow juices to release. Serve ice cream with berries.
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