LEMON ICE CREAM
This cool and creamy Fresh Lemon Ice Cream is homemade with real lemon juice and zest for a burst of sweet, citrus flavor!
Provided by Amy Nash
Categories Ice Cream
Time 6h20m
Number Of Ingredients 7
Steps:
- Combine the cream, milk, sugar, salt, and lemon zest in a medium saucepan over medium-low heat. Stir frequently until sugar is dissolved and small bubbles start to form around the edges of the pan.
- Whisk egg yolks in a medium bowl until light. Gradually pour 1 cup of the hot liquid into the egg yolks while whisking to temper the eggs.
- Pour the tempered egg yolks back into the pan with the hot milk liquid and continue to cook, stirring frequently, until the mixture reaches 170-175 degrees F or is thick enough to coat the back of a spoon. Remove from heat and chill. This can be done overnight in the fridge or by transferring the mixture to a heavy duty zip tight bag and submerging in an ice water bath to speed up the process.
- Just before churning, add the lemon juice to the chilled ice cream base. Pour into an ice cream maker and churn until it is the consistency of soft-serve ice cream. If desired, add mix-ins during the last minute of mixing.
- Transfer to a freezer-safe container (I always use clean bread pans) and freeze for at least 4 hours to "cure" and harden.
Nutrition Facts : Calories 387 kcal, Carbohydrate 37 g, Protein 4 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 207 mg, Sodium 42 mg, Sugar 34 g, Fiber 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
FRESH LEMON ICE CREAM
Fresh Lemon Ice Cream is like no other ice cream you've ever had, homemade or store bought ~ the zippy, tart, citrus flavor is unique and so refreshing because it's made with lots of fresh lemon juice.
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 6
Steps:
- Mix the cream, milk, and sugar together and stir until the sugar is completely dissolved.
- Add the food coloring if you are going to use it.
- Make sure your mixture and your lemon juice are cold, and when you are just about to add the cream to your ice cream maker, add the lemon juice and extract. Pour into the machine and process according to the instructions. On the basic Cuisinart machine it takes about 20 minutes.
- You can eat it soft right from the machine, or freeze it longer for a firmer scoop.
FRESH LEMON ICE CREAM
This Easy Lemon Ice Cream has only 4 ingredients and one of them is not Sweetened Condensed Milk. It's creamy and smooth like velvet.
Provided by Rosemary Molloy
Categories Dessert
Time 4h15m
Number Of Ingredients 4
Steps:
- In a large bowl gently stir together with a whisk the cream and sugar until the sugar dissolves, approximately 10-15 minutes.
- Gradually stir in the lemon juice and whisk to combine, then add the half and half combine well.
- Pour the mixture into a loaf pan (8 inch/ 20 cm), cover with plastic wrap and freeze until firm 3-4 hours or over night. Scoop and serve. Enjoy!
Nutrition Facts : Calories 481 kcal, Carbohydrate 55 g, Protein 3 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 104 mg, Sodium 48 mg, Fiber 1 g, Sugar 50 g, UnsaturatedFat 9 g, ServingSize 1 serving
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
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.
CHEF JOHN'S LEMON ICE
Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
- Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4 mg, Sugar 22.6 g
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