Lemon Velvet Ice Cream Food

LEMON SHERBET

Steps:

• In a medium bowl whisk together the milk, sweetened condensed milk, and lemon zest. Cover and chill in the refrigerator for at least 1 hour.
• Stir the lemon juice into the milk mixture. If the mixture curdles, then whisk it vigorously to make it smooth again.
• Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions.
• Serve immediately or transfer the sherbet to an airtight container and freeze until ready to serve.

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.

LEMON VELVET ICE CREAM

Steps:

• Stir heavy cream and sugar in a 8-inch square metal baking pan, until sugar is dissolved. Stir in lemon juice until blended. Freeze about 3 hours until firm. Remove from freezer and let stand at room temperature for 5 minutes before serving. Makes about 1 pint.

LEMON VELVET ICE CREAM

Steps:

• Mix all ingredients throughly.
• Pour into ice cream freezer. Follow freezers instructions.
• Freeze for four hours.

FRESH LEMON ICE CREAM

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!

MARYJANE'S AVACADO ICE CREAM

Steps:

• Combine all ingredients in blender. Puree until completely smooth.
• Pour into 2 quart baking dish.
• Cover and freeze until firm, about 4 hours. (Can be transfered to an airtight container and kept in freezer for up to one month.).
• Before serving, let stand at room temperature for 15 minutes. Use ice cream scoop to serve. Top with fresh fruit or mango salsa in desired.

LEMON VELVET ICE CREAM

Steps:

• Combine sugar, salt, flour, and milk in large saucepan cook over medium heat, stirring constantly until mixture thickens remove from heat. Stir half the mixture into egg yolks. Put back into saucepan and cook, stirring constantly 1 minute. Remove from heat and pour into large bowl cool. Add lemon rind, lemon juice and heavy cream mix well. Chill and freeze.

LEMON VELVET CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.