Lemon Tart 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.

TART LEMON ICE CREAM

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.

LEMON ICE CREAM

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 TART

Steps:

• Make crust:
• Finely grind almonds in processor. Add flour, sugar and salt and process until blended. Add butter and process until mixture resembles coarse meal. With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
• Preheat oven to 375°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until set and light golden, piercing with fork if crust bubbles, about 30 minutes. Cool crust on rack 15 minutes. Maintain oven temperature.
• Make filling:
• Whisk lemon juice and sugar in medium bowl to blend. Whisk in crème fraîche. Whisk in eggs 1 at a time until well blended. Pour mixture into crust.
• Bake tart until filling is set, covering crust edges with foil if browning too quickly, about 35 minutes. Cool tart completely in pan on rack. Refrigerate until cold, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Remove pan sides. Garnish tart with lemon slices, if desired. Cut into wedges and serve.

LEMON TART RECIPE

Steps:

• To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
• Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it-the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
• Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.

FRENCH LEMON TART - TARTE AU CITRON

Steps:

• Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling (to ensure it won't go soggy).
• Preheat oven: Preheat oven to 180℃/350℉ (160℃ fan)
• Whisk ingredients together: Put all ingredients in a medium saucepan and whisk to combine.
• Thicken on stove: Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn't split. Keeping stirring until the mixture thickens enough to visibly mound (ie. holds its shape briefly) on the surface when dolloped - about 5 minutes, though it might take longer depending on stove strength, saucepan heat retention etc. See video and photos for thickness guide. Don't take it off the stove until it's thick enough otherwise the Filling won't set.
• Strain into a bowl using a fine mesh strainer.
• Fill tart: Pour into tart shell and smooth the filling surface using an offset spatula or similar.
• Bake: Bake for 5 minutes. It will still be a soft custard when you touch it but not liquidity. It will set more when cooled so it's sliceable.
• Cool: Cool tart fully to allow it to set before slicing to serve. Pictured with a dollop of creme fraiche (a thick, rich cream that has a slight tartness, and goes very well with the lemon tart) or whipped cream and even vanilla ice cream.
• Decorate if desired with lemon slices, edible flowers, raspberries. Else pipe on dollops of whipped cream or dust with icing sugar!

LEMON TART ICE CREAM

Steps:

• Lemon Ice Cream Base:
• Combine whole milk, heavy cream, inverted sugar, egg yolks, granulated sugar, milk powder, and stabilizer in a large stainless steel bowl. Place the bowl over boiling water.
• Stirring constantly, slowly cook the mixture until a thicker consistency. Add chopped candied lemon zest and lemon oil extract to the mixture. Cool down the mixture over an ice water bath. Cover and refrigerate the ice cream bath overnight. The next day, process in an ice cream maker according to manufacturer's directions.
• Crumbles:
• Preheat the oven to 350 degrees F.
• In the bowl of a stand mixer, cream the butter and sugar on low speed. Add flour, almond flour, and salt and continue mixing on low until fully incorporated, about 3 to 4 minutes. Using your hands, break the dough into small crumbles and place them on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Let cool completely and cover with plastic wrap to keep dry.
• Meringue:
• Preheat the oven to 250 degrees F.
• In a clean, dry mixing bowl, whip the egg whites to soft peaks. On low speed, gradually add the granulated sugar to the meringue, increase the speed, and whip the meringue to stiff peaks. Transfer meringue to a piping bag and pipe out the meringue into long cylinder shapes on a silpat or piece of parchment paper. Dust the tops with the powdered sugar. Bake for 2 hours. Let cool completely. Crumble the meringue and cover with plastic wrap to keep dry.
• Lemon Tart Ice Cream:
• Combine eggs, granulated sugar, powdered glucose, and fresh lemon juice in a large stainless steel bowl. Place the bowl over a large pan of boiling water. Stirring constantly, slowly cook the mixture to curd consistency. Place the mixture over an ice water bath and cool down to 100 degrees F. Add butter and combine well. Refrigerate the mixture until very cold.
• Process the ice cream in an ice cream maker according to manufacturer's directions. Transfer the ice cream to a large mixing bowl and fold in the crumbles and meringue pieces. Then add the lemon ice cream base and fold to combine until the 2 ice creams are nicely marbled. Transfer to airtight containers and freeze until hardened, about 2 hours.

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.

SWEET-TART LEMON ICE CREAM SANDWICHES

Steps:

• Mix 2 tablespoons each coarse white sugar and lemon- or lime-flavored gelatin powder. Sandwich lemon sorbet between lemon cookies; roll the sides in the sugar mixture. Freeze at least 1 hour

MILDRED'S LEMON TART ICE CREAM

Steps:

• Scrape out two vanilla beans for the "caviar" and zest one lemon.
• In heavy saucepan, combine milk, sugar, vanilla bean caviar, and salt. Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low.
• In a separate bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour back into the saucepan.
• Cook over medium-low heat until slightly thick, about 3 minutes.
• Remove from heat. Stir in lemon zest and refrigerate until chilled or overnight.
• When ready to make ice cream stir heavy cream, lemon juice, and lemon extract into chilled custard mixture.
• Crush about 20 graham crackers and add to mixture.
• Pour into frozen ice cream canister and follow instructions.