LEMON ICE CREAM (LEMON GELATO)
A super easy, Italian lemon ice cream recipe.
Provided by adapted by Christina Conte
Categories Desserts
Time 3h10m
Number Of Ingredients 5
Steps:
- Pour the cream and milk into the blender container with the sugar. Then add the lemon juice.
- Blend for about 20 to 30 seconds then add the grated lemon zest.
- Blend again for a few seconds. Pour into a metal pan and place in the freezer for about an hour.
- Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.) You will see the mixture begin to take on the texture of ice cream. When it's ready, scoop into bowls, cups, or cones to serve.
Nutrition Facts : Calories 152 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 36 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SIMPLE LEMON ICE CREAM
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
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.
NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL
Provided by Valerie Bertinelli
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 5
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.
LEMON ICE CREAM SURPRISE
Make and share this Lemon Ice Cream Surprise recipe from Food.com.
Provided by mer5901
Categories Frozen Desserts
Time 4h15m
Yield 9 serving(s)
Number Of Ingredients 4
Steps:
- I use an 8" square Pyrex baking dish for this.
- Mix graham cracker crumbs and melted margarine.
- Spread evenly in the bottom of your dish.
- Thoroughly mix together vanilla ice cream with lemonade concentrate.
- Pour ice cream mixture onto prepared crust.
- Freeze at least 4 hours before serving.
- Cook time is freezing time.
Nutrition Facts : Calories 414.6, Fat 20, SaturatedFat 9.3, Cholesterol 51.6, Sodium 243.7, Carbohydrate 54.2, Fiber 1.4, Sugar 41.5, Protein 5.5
ZESTY LEMON ICE CREAM COOKIE SANDWICHES
A double dose of lemon makes these frosty ice cream sandwiches irresistible. The cookies have lemon zest, lemon juice and lemon extract, and before they're sandwiched with vanilla ice cream, they're smeared with tangy lemon curd.
Provided by Kardea Brown
Categories dessert
Time 4h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
- Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
- Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
- Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
- To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.
ICE CREAM SURPRISE
This is a recipe that my wife makes a lot of the time as it is the ultimate comfort food, can be eaten any way you like, any time you like... it's perfect to chomp on whilst watching a movie at home alone or with a friend and its great as a dessert for a dinner party, it just works every which way!!! Basically variations of the main recipe could include using a different flavour ice cream, using different chocolate, adding biscuits or more, adding sauces and garnishes, adding Baileys etc... we like to just pop it back in the ice cream tub for home use but if we are having a dinner party we refreeze it in the small round chinese soup bowls and serve it with a garnish as a dessert... Food.coms system won't allow me to add the recipe in terms of 1 packet of Buttons and 1 packet of Malteasers etc so I have just put choclate so you can pick and choose what you use to suit yourself... Our basic at home includes a pack of Malteasers, pack of Cadbury's Buttons and Caramel Buttons and a Crunchie bar but you can use ANYTHING you like!!! Dark chocolate, milk chocolate, white chocolate, biscuits, cookies, butterscotch sauce, strawberry sauce - literally anything!!! Please do try it and rate it and let me know any variations you try as it really is a great versitile recipe!!! So easy to make and so satisfying to eat!!! Also, just a quick note, I live in the UK so I'm not sure if those in the US have the same varieties of chocolate as we do here so apologies if you don't know what I mean by Crunchie Bar, Cadbury's Buttons etc!!!
Provided by Surflou
Categories Ice Cream
Time 10m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Allow the ice cream to soften to a consistancy that can be easily mixed with a spoon.
- Crunch the various chocolate into reasonably large pieces - or leave them whole if you prefer!
- Pour the crushed chocolate into the softened ice cream.
- Stir everything together evenly and return to the original ice cream tub or transfer to serving dishes.
- Return to the freezer for 2 hours or so before serving whichever way you like!
- I like to add caramel sauce when serving to add an extra touch of yumminess!
Nutrition Facts : Calories 625.6, Fat 48.7, SaturatedFat 30.1, Cholesterol 73.3, Sodium 147.2, Carbohydrate 56.6, Fiber 10.8, Sugar 35.9, Protein 13.3
LEMON ICE CREAM
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
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.
LEMON MERINGUE ICE CREAM
This zesty ice cream is the perfect summer treat
Provided by Merrilees Parker
Categories Dessert, Dinner, Lunch, Treat
Time 3h50m
Number Of Ingredients 6
Steps:
- In a large bowl, mix the custard and the single cream.
- Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
- Pour into an ice cream machine and churn according to the manufacturer's instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.
Nutrition Facts : Calories 351 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Protein 7 grams protein, Sodium 0.19 milligram of sodium
SWEET ICE CREAM SURPRISE (QUICK AND EASY)
This is a pleasant quick treat that is easy to make and tastes great. It's not elaborate and crazy amazing, but it's really tasty and simple. My hubby loves vanilla ice cream and he loves this treat. There really isn't anything not to love!
Provided by Sarah in New York
Categories Frozen Desserts
Time 3h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Make sure ice cream is soft and spreadable.
- Crush corn flakes and peanuts with food processor, or whack at them with a spoon, or smash them with your bare hands like my husband does! :).
- Melt butter and brown sugar over medium heat until combined and smooth - no need to boil.
- Stir in corn flakes and peanuts.
- Spread half of mixture in bottom of 13x9 pan.
- Spread ice cream over mixture with a metal spoon. (It can be a little tricky).
- Pour rest of mixture over ice cream.
- Let freeze for about 3 hours.
- Serve with chocolate syrup if desired.
Nutrition Facts : Calories 429.8, Fat 24.1, SaturatedFat 12.1, Cholesterol 62, Sodium 207, Carbohydrate 50.3, Fiber 1.9, Sugar 39.2, Protein 7.2
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
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FRESH LEMON ICE CREAM - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (1)Total Time 6 hrs 20 minsCategory Ice CreamCalories 387 per serving
- Combine the cream, milk, sugar, salt, and lemon zest in a medium saucepan over medium-low heat. Stir frequently until sugar is dissolved and small bubbles start to form around the edges of the pan.
- Whisk egg yolks in a medium bowl until light. Gradually pour 1 cup of the hot liquid into the egg yolks while whisking to temper the eggs.
- Pour the tempered egg yolks back into the pan with the hot milk liquid and continue to cook, stirring frequently, until the mixture reaches 170-175 degrees F or is thick enough to coat the back of a spoon. Remove from heat and chill. This can be done overnight in the fridge or by transferring the mixture to a heavy duty zip tight bag and submerging in an ice water bath to speed up the process.
- Just before churning, add the lemon juice to the chilled ice cream base. Pour into an ice cream maker and churn until it is the consistency of soft-serve ice cream. If desired, add mix-ins during the last minute of mixing.
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