Best Strawberry Lemon Ice Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STRAWBERRY-LEMON ICE CREAM



Strawberry-Lemon Ice Cream image

Adding lemon juice to strawberry ice cream brings it to new heights of deliciousness!

Provided by Beth

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 6h40m

Yield 12

Number Of Ingredients 7

1 pint fresh strawberries, hulled and roughly chopped
1 cup white sugar, divided
2 lemons, juiced
1 lemon, zested
1 cup milk
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine strawberries, 1/3 cup sugar, lemon juice, and lemon zest in a bowl; stir gently. Cover and store in the refrigerator for about 2 hours.
  • Meanwhile, mix milk and remaining sugar in a bowl with an electric mixer on low speed until sugar dissolves, about 2 minutes. Stir in heavy cream, vanilla extract, and some juice from the strawberries, but not the berries themselves.
  • Add the mixture to an ice cream maker and churn according to manufacturer's instructions, about 20 minutes.
  • About 10 minutes before the ice cream is finished, puree most of the strawberries in a food processor or blender; reserve a few berries to slice for a garnish. Add the strawberries to the ice cream maker for the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 24 g, Cholesterol 56 mg, Fat 15.3 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 9.4 g, Sodium 24.6 mg, Sugar 19.1 g

CANDIED LEMON PEEL ICE CREAM WITH STRAWBERRY COMPOTE



Candied Lemon Peel Ice Cream with Strawberry Compote image

Yield Makes 12 servings

Number Of Ingredients 7

10 large lemons
2 1/3 cups sugar
8 large egg yolks
4 cups whipping cream
3 cups half and half
1/4 teaspoon salt
16 ounces strawberries, quartered

Steps:

  • Using 5-hole citrus zester, remove lemon peel in long thin strips. Halve lemons. Squeeze juice into medium bowl; strain. Combine 1 1/3 cups lemon juice, lemon peel strips, and 2 cups sugar in medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer gently until liquid is slightly syrupy, about 10 minutes. Strain through sieve into bowl, reserving lemon peel and syrup separately. Transfer peel to small baking pan; add 1/3 cup sugar and toss to coat. Separate pieces with fork. Let dry 2 hours. Reserve 1/4 cup candied lemon peel strips. Coarsely chop remaining candied peel.
  • Whisk 1 cup syrup and yolks in large bowl to blend (cover and chill remaining syrup). Bring cream, half and half and salt to simmer in medium saucepan over medium heat. Gradually whisk hot cream mixture into egg mixture. Return to saucepan. Whisk over medium heat until temperature registers 180°F, about 6 minutes (do not boil). Strain custard into large bowl. Chill until cold.
  • Process custard in ice cream maker according to manufacturer's instructions; add chopped candied peel during last 5 minutes. Transfer ice cream to bowl. Cover and freeze 4 hours. (Syrup, candied peel and ice cream can be made 2 days ahead. Keep syrup refrigerated. Store peel airtight at room temperature. Keep ice cream frozen.)
  • Stir 1/2 cup syrup in saucepan over medium heat until heated through. Add strawberries. Refrigerate compote at least 4 hours and up to 8 hours.
  • Scoop ice cream into bowls. Top with compote and candied lemon strips.

Related Topics