Almost Instant Lemon Ice Cream Recipes

Steps:

• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add lemonade concentrate and powdered sugar; stir until well combined. Pour into a freezer-safe bowl and freeze until solid, 4 hours to overnight.

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:

• Stir all of the ingredients together in a medium bowl until well combined.
• Transfer the mixture to a covered freezer container and freeze until firm.
• Serve in hollowed-out lemons, if desired, with a drizzle of Herbal Syrup recipe #171999, fresh berries, or a splash of Limoncello.

Steps:

• Zest lemons directly into food processor. Pour in sugar and process until the sugar is faintly lemon-colored and the zest is finely ground.
• Juice the lemons you just zested and pour the measured juice into the sugar/zest mixture. Blend until the sugar dissolves.
• Add half and half and blend. If desired you can add a few drops of yellow food coloring at this point, as the finished product is a very pale, clear, almost-yellow color.
• Chill for about an hour; the product may break up, but just stir it back together.
• Freeze in an ice cream machine according to manufacturer's directions.

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.