MIXED BERRY ICE CREAM
Creamy homemade ice cream swirled with the simple Berry Sauce that we've loved for years was an inspired idea the other day when I saw a jar of leftover sauce in the fridge.
Provided by Mary Younkin
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Prepare the Berry Sauce recipe and set aside to cool a bit. Whisk together the cream, milk, sugar, salt, and vanilla. Add 1/3 cup of the Berry Sauce and stir to combine. Place the remaining berry sauce in the refrigerator to chill while the ice cream is churning.
- Pour into your ice cream maker and freeze according to the manufacturer's instructions. Scoop the churned ice cream into a freezer container, adding a few spoonfuls of the COLD berry sauce along with the ice cream. Swirl lightly with a knife and freeze until firm.
- Serve with remaining berry sauce on top. Enjoy!
Nutrition Facts : Calories 330 kcal, Carbohydrate 27 g, Protein 3 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 88 mg, Sodium 146 mg, Sugar 25 g, ServingSize 1 serving
LEMON-BERRY ICE CREAM PIE
I love the combination of fresh strawberries and lemon curd. It's so refreshing, especially in an easy make-ahead dessert like this ice cream pie. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Spoon ice cream into pie crust; freeze 2 hours or until firm., Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm. , Remove from freezer 10 minutes before serving. Serve with strawberries.
Nutrition Facts : Calories 370 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 171mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
CREAM CHEESE ICE CREAM
This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 quarts.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 273 calories, Fat 16g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON ICE CREAM WITH BERRIES
Lemon ice cream -- made with lemon zest and heavy cream -- makes a gorgeous pairing with summer berries.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time P1DT1h
Number Of Ingredients 8
Steps:
- Refrigerate a 5-by-9-inch loaf pan. Stir together granulated sugar and lemon juice until sugar is dissolved. Stir in cream. Freeze mixture in an ice cream maker according to manufacturer's directions, adding lemon zest 10 minutes before ice cream is ready. Transfer to chilled pan, cover, and freeze overnight. Let soften 10 minutes before serving.
- Meanwhile, combine vanilla seeds and brown sugar in a bowl. Add berries; toss gently to combine. Let stand 15 minutes to allow juices to release. Serve ice cream with berries.
LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL
Provided by Gina Marie Miraglia Eriquez
Categories Microwave Bake Kid-Friendly Backyard BBQ Frozen Dessert Summer Lemon Juice Gourmet
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Make lemon ice cream:
- Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks' note, below).
- Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
- Make blueberry compote:
- Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
- Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
- Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
- Make sandwich layers while compote chills:
- Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
- Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
- Assemble sandwiches:
- Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
- Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
LEMON AND BLUEBERRY ICE CREAM TERRINE
Provided by Lauren Chattman
Categories Mixer Berry Citrus Dairy Fruit Dessert Freeze/Chill No-Cook Fourth of July Kid-Friendly Backyard BBQ Frozen Dessert Blueberry Lemon Party Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 1. Line a 9 1/2 x 4 x 3-inch loaf pan with a double layer of plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides.
- 2. Combine 1 pint of ice cream with the blueberries in a food processor and process until smooth. Place in the freezer to keep cold so it doesn't melt while you work.
- 3. Combine the remaining 2 pints of ice cream, the lemon juice, and the zest in a large bowl and mash with the back of a spoon until it is smooth but not yet melting. Spread half of the lemon ice cream in an even layer across the bottom of the prepared pan. Freeze for 10 minutes. Spread half of the blueberry ice cream mixture on top. Place the pan in the freezer until the blueberry layer is firm, at least 1 hour. Place the remaining blueberry ice cream and the remaining lemon ice cream in the freezer until ready to use.
- 4. When ready to continue, let the blueberry and lemon ice creams soften for 5 minutes on the counter, then spread the remaining lemon ice cream over the firmed-up blueberry ice cream in the pan. Spread the remaining blueberry ice cream on top of the lemon. Sprinkle the cookie crumbs over the blueberry ice cream in an even layer, pressing them lightly into the ice cream. Cover the pan with plastic wrap and freeze until firm, at least 3 hours and up to 1 week.
- 5. In a large bowl, using an electric mixer, whip the heavy cream with the confectioners' sugar and vanilla extract until it holds stiff peaks.
- 6. Remove the pan from the freezer and gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and invert. Gently tap to release the cake. Slice and serve with whipped cream on the side.
More about "lemon ice cream with berries food"
LEMON ICE CREAM WITH VERY BERRY SWIRL • ONE LOVELY LIFE
From onelovelylife.com
Reviews 18Estimated Reading Time 3 mins
- In a large saucepan, combine lemon zest and sugar until very fragrant. This allows the lemon oils from the zest to get friendly with the sugar. Pour in milk, cream, and salt and stir over medium heat until the sugar is completely dissolved. Stir in vanilla. Pour into a large bowl, cover, and refrigerate until completely chilled, 1-2 hours or overnight.
- To make the berry swirl, add berries, sugar, lemon juice, and cornstarch to a medium saucepan. Stir over medium heat, crushing berries with a spatula or potato masher. Heat until sugar is dissolved and mixture comes to a boil. As soon as the sauce begins to boil, remove it from the heat. If you want a smooth sauce (as pictured), strain through a seive and discard seeds/pulp. Refrigerate strained sauce until chilled.
- Pour lemon/cream mixture into your ice cream maker and churn according to manufacturer’s directions. (For my cuisinart, this means about 30 minutes). Pour ice cream into a container for freezing and pour berry sauce on top. Swirl with a knife to incorporate. Cover and freeze 2-3 hours before serving.
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