Homemade Lemon Ice Cream Food

1ST PLACE LEMON ICE CREAM (FOR ICE CREAM MAKER)

1st Place Lemon Ice Cream (For Ice Cream Maker) image

I won first place with this super easy lemon ice recipe several years ago at a family freeze off. It's easy, refreshing and always a big hit. You can always change out the lemon for lime or orange juice and it's just as yummy! My kids love this recipe because they can "make it themselves" (with a little help).

Provided by CandyTX

Categories Frozen Desserts

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

2 lemons, juice of
2 cups white sugar
4 cups milk

Steps:

Place all ingredients directly into ice cream maker.
Stir well, until smooth.
Freeze according to manufacturer's directions.
Note: This one takes a bit longer to fully firm up, but it's worth it!

Nutrition Facts : Calories 551.6, Fat 9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 121.1, Carbohydrate 114, Fiber 0.8, Sugar 100.5, Protein 8.3

SIMPLE LEMON ICE CREAM

Simple Lemon Ice Cream image

Just five ingredients (and no ice cream maker!) are all you need to make this refreshing ice cream. We enjoy generous scoops of it in summer. -Janet Eisner, Portland, Oregon

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1 quart.

Number Of Ingredients 5

Ingredients

1 cup milk
1 cup sugar
1/3 cup lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 221 calories, Fat 12g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 27mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.

FRESH LEMON ICE CREAM

Fresh Lemon Ice Cream image

This Easy Lemon Ice Cream has only 4 ingredients and one of them is not Sweetened Condensed Milk. It's creamy and smooth like velvet.

Provided by Rosemary Molloy

Categories Dessert

Time 4h15m

Number Of Ingredients 4

Ingredients

1 cup whole/heavy cream
1 cup sugar (fine/caster)
¼ cup fresh lemon juice (strained)
1 cup half and half

Steps:

In a large bowl gently stir together with a whisk the cream and sugar until the sugar dissolves, approximately 10-15 minutes.
Gradually stir in the lemon juice and whisk to combine, then add the half and half combine well.
Pour the mixture into a loaf pan (8 inch/ 20 cm), cover with plastic wrap and freeze until firm 3-4 hours or over night. Scoop and serve. Enjoy!

Nutrition Facts : Calories 481 kcal, Carbohydrate 55 g, Protein 3 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 104 mg, Sodium 48 mg, Fiber 1 g, Sugar 50 g, UnsaturatedFat 9 g, ServingSize 1 serving

LEMON ICE

Lemon Ice image

Pucker up for this sweet-tart treat. The delicious lemon dessert is a perfectly refreshing way to end a summer meal...or any meal, for that matter. -Concetta Maranto Skenfield, Bakersfield, California

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

2 cups sugar
1 cup water
2 cups lemon juice
Lemon slices
Fresh mint leaves, optional

Steps:

In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.

Nutrition Facts : Calories 279 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 74g carbohydrate (67g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON ICE CREAM

Lemon Ice Cream image

This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .

Categories Milk/Cream Ice Cream Machine Egg Dessert Lemon Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes enough ice cream for 12 sandwiches

Number Of Ingredients 6

Ingredients

1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1 cup sugar
3 large eggs
2 cups half-and-half
1/2 teaspoon vanilla

Steps:

In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

TART LEMON ICE CREAM

Tart Lemon Ice Cream image

You don't need an ice cream maker for this easy tart recipe. Just freeze in a dish right in your freezer.

Provided by VRMWIFE

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 4h

Yield 4

Number Of Ingredients 4

Ingredients

1 large lemon, juiced and zested
1 cup white sugar
1 cup milk
1 cup heavy cream, chilled

Steps:

Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 57.4 g, Cholesterol 86.4 mg, Fat 23.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.5 g, Sodium 48.4 mg, Sugar 52.9 g

SUPER LEMON ICE CREAM

Super Lemon Ice Cream image

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

Ingredients

2 cups heavy whipping cream
1 cup half-and-half cream
1 ⅛ cups white sugar
3 tablespoons grated lemon zest
5 egg yolks
¾ cup fresh lemon juice

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

SUPER LEMON ICE CREAM

Super Lemon Ice Cream image

This is tart and sweet and refreshing, and EASY! No custard-making, no hours of refrigeration, although it does require an ice cream maker. Be sure to read the instructions before prepping your ingredients; this will require 2-3 lemons. From "The Perfect Scoop" by David Leibowitz.

Provided by Sass Smith

Categories Frozen Desserts

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

3 teaspoons lemon zest
1/2 cup sugar
1/2 cup lemon juice
2 cups half-and-half
1 pinch salt

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.

Nutrition Facts : Calories 131.2, Fat 7, SaturatedFat 4.3, Cholesterol 22.4, Sodium 44.4, Carbohydrate 16.5, Fiber 0.1, Sugar 13, Protein 1.9

LEMON ICE CREAM

Lemon Ice Cream image

Provided by Michael Lata

Categories Milk/Cream Ice Cream Machine Egg Freeze/Chill Frozen Dessert Lemon Summer Bon Appétit

Yield Makes about 6 cups

Number Of Ingredients 8

Ingredients

3 cups heavy whipping cream
1 cup whole milk
1 1/4 cups sugar, divided
1 tablespoon (packed) finely grated lemon peel
8 large egg yolks
5 tablespoons fresh lemon juice
Special Equipment
Ice cream maker

Steps:

Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk egg yolks, fresh lemon juice, and remaining 1/4 cup sugar in large heatproof bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170°F to 175°F, about 5 minutes (do not boil). Strain custard into clean bowl; cover and chill until cold, about 3 hours.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze until firm. DO AHEAD: Ice cream can be made 5 days ahead. Keep frozen.

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