Almost Instant Lemon Ice Cream Food

SIMPLE LEMON ICE CREAM

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.

ALMOST-INSTANT LEMON ICE CREAM

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.

SUPER LEMON ICE CREAM

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.

CREAM CHEESE ICE CREAM

Steps:

• In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

QUICK & EASY LEMON ICE CREAM

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.