Lemon Nutmeg Ice Cream Food

SUPER LEMON ICE CREAM

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.

NUTMEG ICE-CREAM (GRENADA)

Steps:

• In a saucepan bring the milk and the cream just to a boil. Do not boil but turn off the heat as soon as it gets to boiling stage.
• In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla.
• Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture.
• Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 degrees F. on a candy thermometer.
• Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold.
• Freeze the custard in an ice-cream maker according to the manufacturer's instructions.

APPLE PIE ICE CREAM RECIPE BY TASTY

Steps:

• Apple Pie Filling:
• Peel and core the apples, and dice them. Toss the apples in lemon juice and set aside.
• In a saucepan over medium heat, melt the butter.
• Add the brown sugar, cinnamon, and nutmeg and mix together.
• Add in the apples and cook them down. This should take about 10 minutes or so. Remember to keep stirring the apple mixture occasionally.
• Allow the filling to cool slightly, then cover it with plastic wrap and put it in the refrigerator to cool completely.
• Ice Cream:
• Using your stand mixer fitted with the whisk attachment, whip the heavy whipping cream until stiff peaks form. About 10 minutes.
• Meanwhile, in a medium-sized bowl add the sweetened condensed milk, cinnamon, and crushed graham crackers. Whisk to combine.
• Add the condensed milk mixture to the whipped cream and whisk to combine.
• Fold the cooled apple pie filling into the ice cream, and store in an airtight container for at least 6 hours.
• Serve.

BAKED PEARS WITH BRANDY/VANILLA ICE CREAM

Steps:

• Stir together ice cream and brandy until well blended. Cover and freeze until serving time.
• Peel, halve and core pears. Immediately sprinkle with 2 tablespoons lemon juice to prevent browning.
• In a 9 by 13 inch baking dish, mix together remaining lemon juice, butter, and honey.
• Slit vanilla bean lengthwise and scrape seeds into the butter mixture. Stir in grated lemon and orange peel, cinnamon, nutmeg and allspice.
• Score round portion of each pear half diagonally 1/8 inch deep in one direction and then in the opposite direction, creating a diamond pattern.
• Place pears cut side down in baking dish and spoon sauce over them.
• Bake in a 350 degree oven, basting often, until very tender when peirced with a fork, about 40 minutes.
• Arrange pears on serving plates, rounded side up and serve with brandy/vanilla ice cream on the same plate.

RICH NUTMEG ICE CREAM

Steps:

• Heat the double cream and the full-cream milk in a pan until just starting to boil.
• Meanwhile whisk the egg yolks and sugar in a large bowl. When milk and cream mix is ready, steadily pour it over the yolks, whisking continuously.
• Pour back into a clean pan, then heat gently, stirring, for about 10 mins until the mix thickens enough to coat the back of a spoon. Strain custard through a sieve into another large bowl, stir in the freshly-grated nutmeg, then cool.
• Churn in an ice cream machine or pour into a freezer-proof container, then freeze for about 1½ hrs until frozen around the edges. Stir the frozen edges into the mix, then repeat this twice more or until the ice cream is smooth and thick. Leave for at least 4 hrs to freeze before serving with Sticky orange & marsala pudding (see link, right).

LEMON ICE CREAM

Steps:

• Finely grate the zest from one of the lemons, then squeeze the juice from both
• Strain the juice into the zest and add the sugar, whilst stirring.
• Gradually add the cream, it will thicken slightly as it's stirred
• Pour into a container and place in the freezer until mushy
• Mix with a fork and place back in the freezer until firm.

LEMON-NUTMEG ICE CREAM

Steps:

• Whisk lemon peel and nutmeg into slightly softened vanilla ice cream. Freeze until firm.

LEMON SAUCE I

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.