Best Deliciously Tart Lemon Ice Cream Recipes

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SUPER LEMON ICE CREAM



Super Lemon Ice Cream image

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

2 cups heavy whipping cream
1 cup half-and-half cream
1 ⅛ cups white sugar
3 tablespoons grated lemon zest
5 egg yolks
¾ cup fresh lemon juice

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 TART ICE CREAM



Lemon Tart Ice Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 19h

Yield 24 (1/2 cup) servings

Number Of Ingredients 22

1/2 cup plus 1 teaspoon whole milk
2 cups heavy cream
1 tablespoon inverted sugar*
8 egg yolks
1 cup plus 4 tablespoons granulated sugar
1/2 cup plus 2 tablespoons milk powder
1/2 cup plus 2 tablespoons stabilizer (available online and in specialty baking stores)
3/4 cup chopped candied lemon zest
2 tablespoons lemon oil extract
4 tablespoons unsalted butter
1/2 cup plus 1 tablespoon powdered sugar
1/2 cup all-purpose flour
1/2 cup plus 3 tablespoons almond flour
2 teaspoons kosher salt
4 egg whites
1/2 cup plus 2 teaspoons granulated sugar
3/4 cup plus 1 tablespoon powdered sugar
4 eggs
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup plus 3 tablespoons powdered glucose (available online and in specialty baking stores)
1 cup fresh lemon juice
3/4 cup butter, softened

Steps:

  • Lemon Ice Cream Base:
  • Combine whole milk, heavy cream, inverted sugar, egg yolks, granulated sugar, milk powder, and stabilizer in a large stainless steel bowl. Place the bowl over boiling water.
  • Stirring constantly, slowly cook the mixture until a thicker consistency. Add chopped candied lemon zest and lemon oil extract to the mixture. Cool down the mixture over an ice water bath. Cover and refrigerate the ice cream bath overnight. The next day, process in an ice cream maker according to manufacturer's directions.
  • Crumbles:
  • Preheat the oven to 350 degrees F.
  • In the bowl of a stand mixer, cream the butter and sugar on low speed. Add flour, almond flour, and salt and continue mixing on low until fully incorporated, about 3 to 4 minutes. Using your hands, break the dough into small crumbles and place them on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Let cool completely and cover with plastic wrap to keep dry.
  • Meringue:
  • Preheat the oven to 250 degrees F.
  • In a clean, dry mixing bowl, whip the egg whites to soft peaks. On low speed, gradually add the granulated sugar to the meringue, increase the speed, and whip the meringue to stiff peaks. Transfer meringue to a piping bag and pipe out the meringue into long cylinder shapes on a silpat or piece of parchment paper. Dust the tops with the powdered sugar. Bake for 2 hours. Let cool completely. Crumble the meringue and cover with plastic wrap to keep dry.
  • Lemon Tart Ice Cream:
  • Combine eggs, granulated sugar, powdered glucose, and fresh lemon juice in a large stainless steel bowl. Place the bowl over a large pan of boiling water. Stirring constantly, slowly cook the mixture to curd consistency. Place the mixture over an ice water bath and cool down to 100 degrees F. Add butter and combine well. Refrigerate the mixture until very cold.
  • Process the ice cream in an ice cream maker according to manufacturer's directions. Transfer the ice cream to a large mixing bowl and fold in the crumbles and meringue pieces. Then add the lemon ice cream base and fold to combine until the 2 ice creams are nicely marbled. Transfer to airtight containers and freeze until hardened, about 2 hours.

TART LEMON ICE CREAM



Tart Lemon Ice Cream image

You don't need an ice cream maker for this easy tart recipe. Just freeze in a dish right in your freezer.

Provided by VRMWIFE

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 4h

Yield 4

Number Of Ingredients 4

1 large lemon, juiced and zested
1 cup white sugar
1 cup milk
1 cup heavy cream, chilled

Steps:

  • Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
  • Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 57.4 g, Cholesterol 86.4 mg, Fat 23.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.5 g, Sodium 48.4 mg, Sugar 52.9 g

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