Philadelphia Style Lemon Ice Cream Food
PHILADELPHIA-STYLE ICE CREAM BASE
Made without eggs, this ice cream is much less rich than those made with a custard base. The lack of eggs also allows the flavorings to shine through, making it a light in texture yet intense in taste. Using a combination of granulated sugar and liquid sugar (corn syrup, honey or agave syrup) helps keep the texture smooth and silky.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 15m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a saucepan, combine cream, milk, sugar, corn syrup and salt, and bring to a simmer. Continue to simmer until sugar dissolves, then transfer mixture to a container and refrigerate until very cold, at least 4 hours and preferably overnight.
- Churn in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and freeze until hard.
30-MINUTE PHILADELPHIA-STYLE ICE CREAM RECIPE
Steps:
- In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)
Nutrition Facts : Calories 298 kcal, Carbohydrate 22 g, Cholesterol 70 mg, Fiber 0 g, Protein 3 g, SaturatedFat 14 g, Sodium 108 mg, Sugar 22 g, Fat 22 g, ServingSize makes 1 quart, UnsaturatedFat 0 g
PHILLY ITALIAN LEMON ICE
Why wait for summer at the boardwalk or county fair to enjoy a refreshing Italian ice? Get out the sugar, lemons and cream cheese and we'll go from there.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 8 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Add water to sugar in medium bowl; stir until dissolved.
- Stir in lemon zest and juice; pour half into blender. Add cream cheese; blend until smooth. Blend in remaining lemon mixture.
- Pour into shallow dish. Freeze 4 hours or until firm.
- Use large fork to shave lemon ice into small pieces just before serving; spoon into dessert bowls.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 25 g, Protein 1 g
PHILADELPHIA-STYLE VANILLA ICE CREAM
You only need 10 minutes to get this no-cook ice cream churning. It's very simple: just milk, cream, sugar and flavorings. It can taste icy at first, but once it softens, it's fluffy and creamy, and the lack of eggs and other stabilizers makes it extra light.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 1 quart of Philadelphia-style ice cream
Number Of Ingredients 6
Steps:
- Combine the milk, sugar, vanilla extract, vanilla paste and salt in a large bowl. Whisk thoroughly to dissolve as much of the sugar as possible. Add the heavy cream and whisk gently until the sugar is fully dissolved and the mixture is smooth.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.
PHILADELPHIA-STYLE LEMON ICE CREAM
Make and share this Philadelphia-Style Lemon Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 55m
Yield 1 quart
Number Of Ingredients 6
Steps:
- In a big bowl, whisk together all the ingredients; let stand at room temperature for 15-30 minutes, whisking occasionally, to allow sugar to dissolve.
- Pour through a strainer into a bowl and refrigerate, covered, for 3 hours, or until thoroughly chilled.
- Pour the mixture into an ice-cream maker and freeze according to the manufacturer's directions.
- The ice cream will be soft, but ready to eat; for firmer texture, transfer to a freezer container and freeze for at least 2 hours before serving.
Nutrition Facts : Calories 2465.3, Fat 176.2, SaturatedFat 109.6, Cholesterol 652.1, Sodium 183.8, Carbohydrate 230.2, Fiber 3.1, Sugar 205, Protein 10.7
PHILADELPHIA STYLE ICE CREAM
This is a very rich ice cream, but not sickeningly sweet. There are no eggs in this recipe so there's no cooking and waiting to cool! (which means you can eat it sooner!) Cooking time represents approx time to freeze.
Provided by CHRISSYG
Categories Frozen Desserts
Time 37m
Yield 1 gallon
Number Of Ingredients 5
Steps:
- Mix all ingredients using a hand mixer to blend thoroughly.
- Refrigerate until cold.
- Make ice cream following the instructions for your ice cream maker.
Nutrition Facts : Calories 3224.7, Fat 87.4, SaturatedFat 52.9, Cholesterol 276.7, Sodium 2916.7, Carbohydrate 568.1, Sugar 555, Protein 45.8
LEMON ICE CREAM (WITHOUT ICE CREAM MAKER)
A wonderful real lemon ice cream, reminds me of lemon sherbet but creamier. Easy to make and refreshing on hot days. Make sure you squeeze fresh lemons for this one. Bottled lemon juice just doesn't measure up in this recipe.This is a combination of two recipes given to me by my Aunt.It's good topped with a few fresh raspberries. For those who love lime, just substitue fresh lime juice in place of the lemon.Cook time is freezing time.
Provided by redwine
Categories Frozen Desserts
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, lemon zest,and sugar in a mixing bowl.
- Gradually stir in milk, heavy cream and salt.
- Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.
SUPER LEMON ICE CREAM
This is tart and sweet and refreshing, and EASY! No custard-making, no hours of refrigeration, although it does require an ice cream maker. Be sure to read the instructions before prepping your ingredients; this will require 2-3 lemons. From "The Perfect Scoop" by David Leibowitz.
Provided by Sass Smith
Categories Frozen Desserts
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Zest lemons directly into food processor. Pour in sugar and process until the sugar is faintly lemon-colored and the zest is finely ground.
- Juice the lemons you just zested and pour the measured juice into the sugar/zest mixture. Blend until the sugar dissolves.
- Add half and half and blend. If desired you can add a few drops of yellow food coloring at this point, as the finished product is a very pale, clear, almost-yellow color.
- Chill for about an hour; the product may break up, but just stir it back together.
- Freeze in an ice cream machine according to manufacturer's directions.
Nutrition Facts : Calories 131.2, Fat 7, SaturatedFat 4.3, Cholesterol 22.4, Sodium 44.4, Carbohydrate 16.5, Fiber 0.1, Sugar 13, Protein 1.9
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