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
LEMON OLIVE-OIL ICE CREAM
Lemon ice cream may not inspire the same excitement you find with flavors like salted caramel or chocolate chip cookie dough, but you don't want to miss out on it. This ice cream is surprisingly complex: creamy, sweet, tart and a little savory thanks to olive oil and a bit of salt. If you'd like, serve scoops with a drizzle of olive oil and a sprinkle of flaky sea salt and lemon zest.
Provided by Yossy Arefi
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 quart
Number Of Ingredients 9
Steps:
- Whisk egg yolks together in a medium nonreactive bowl; set aside. Combine cream, milk, sugar, 3 teaspoons lemon zest and the salt in a medium nonreactive saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture begins to bubble around the edges. Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper the eggs.
- Pour the egg and cream mixture back into the pan and whisk well to combine. Cook the mixture on medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 7 minutes. Take care to not let the mixture boil. Strain the mixture through a fine mesh sieve into a large bowl.
- Slowly stream in the lemon juice and olive oil while whisking constantly, then whisk in the remaining 1 teaspoon lemon zest. Chill the mixture in a bowl set over an ice bath until completely cool. Alternatively, cool the mixture completely in the refrigerator, covered, at least 4 hours, or overnight.
- Just before churning, whisk the mixture thoroughly. Churn in an ice cream machine according to manufacturer's instructions. Transfer the ice cream to a freezer-safe container, press a piece of plastic wrap against the surface, cover, and freeze until firm. Serve scoops of ice cream with a drizzle of fruity olive oil and a sprinkle of salt and lemon zest, if desired.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 105 milligrams, Sugar 19 grams
LEMON VELVET ICE CREAM
Make and share this Lemon Velvet Ice Cream recipe from Food.com.
Provided by running rachel
Categories Frozen Desserts
Time 4h15m
Yield 1 gallon
Number Of Ingredients 8
Steps:
- Mix all ingredients throughly.
- Pour into ice cream freezer. Follow freezers instructions.
- Freeze for four hours.
Nutrition Facts : Calories 8450.5, Fat 518.8, SaturatedFat 322.9, Cholesterol 1926.8, Sodium 1144.3, Carbohydrate 931.3, Fiber 2.1, Sugar 810, Protein 71.6
LEMON VELVET ICE CREAM
Steps:
- Stir heavy cream and sugar in a 8-inch square metal baking pan, until sugar is dissolved. Stir in lemon juice until blended. Freeze about 3 hours until firm. Remove from freezer and let stand at room temperature for 5 minutes before serving. Makes about 1 pint.
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