Lemon Ice Cream And Raspberry Granita Sundaes Recipes

Steps:

• 1. In a medium bowl combine lemon juice, water, sugar, and liqueur and stir until sugar is dissolved.
• 2. Strain mixture into a baking dish large enough so that the liquid is no more than 1 inch deep.
• 3. Freeze mixture for 1 hour. Remove mixture and scrape with a fork to break it up a little. Put it back into the freezer for 3-4 hours, or until frozen solid continuing to scrape every hour or so.
• 4. When Granita is frozen, scoop into little dishes and serve immediately.

Steps:

• Whisk cream, milk, sugar, and salt together in a large bowl.
• Mix raspberry preserves, fresh raspberries, and lemon zest together in a small bowl, breaking up preserves. Add to cream mixture, whisking until nicely blended and no clumps remain. Chill in a refrigerator for at least 30 minutes.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, 25 to 30 minutes. Enjoy immediately as a soft ice cream, or transfer to an airtight container and freeze until firm, about 4 hours.

Steps:

• Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
• Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
• Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.

Steps:

• Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved.
• Add the raspberry puree to the mixture and cool.
• Pour the mixture into a shallow pan and place it in the freezer. As the mixture freezes, occasionally scrape and stir the mixture to form crystals. After a few hours the granita is ready to serve.
• Serve in small glass cups with freshly whipped cream.

Steps:

• Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
• Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
• Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
• Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.

Steps:

• Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes. Transfer mixture to medium bowl. Chill until cold, about 45 minutes.
• Beat cream in another medium bowl until cream holds peaks. Fold into lemon mixture in 3 additions. Cover and chill at least 6 hours and up to 1 day.
• Line six 3/4-cup custard cups with foil, leaving generous overhang. Slightly soften quart of ice cream in microwave at low setting in 10-second intervals. Measure 1/2 cup ice cream and place in 1 prepared custard cup. Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center. Place cup in freezer. Repeat with remaining 5 prepared cups. Return remaining ice cream in quart to freezer. Freeze ice cream in cups 1 hour.
• Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour.
• Divide lemon cream among cups, smoothing tops. Freeze 1 hour.
• Slightly resoften remaining ice cream in quart container in microwave at low setting in 10-second intervals. Spread 2 tablespoons ice cream over lemon cream in each cup, covering completely. Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days.
• Open foil on bombes; turn bombes out onto dishes. Peel off foil. Spoon fresh berries alongside. Garnish with mint sprigs, if desired, and lemon peel.