Quick And Easy Lemon Ice Cream Food

NO-CHURN LEMON ICE CREAM

Steps:

• Add the lemon zest, juice and caster/superfine sugar to the bowl of a food processor and whiz them together.
• With the motor running, gradually add the cream through the feed tube.
• Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into a shallow, airtight, freezer container or dish covered with two layers of cling film.
• Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
• Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
• To maintain the fresh flavour and creamy texture, it is best if consumed within 5 days.

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.

1ST PLACE LEMON ICE CREAM (FOR ICE CREAM MAKER)

Steps:

• Place all ingredients directly into ice cream maker.
• Stir well, until smooth.
• Freeze according to manufacturer's directions.
• Note: This one takes a bit longer to fully firm up, but it's worth it!

SIMPLE LEMON ICE CREAM

Steps:

• In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice. , In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving.

QUICK & EASY LEMON ICE CREAM

Steps:

• In large bowl, combine cream and sugar.
• Stir until sugar dissolves.
• Blend in lemon zest and lemon juice.
• Pour into shallow pan.
• Freeze until firm, about 4 hours.
• Spoon into dessert glasses or ice cream cones.
• Garnish with mint and berries or lemon, if desired.
• Note: Use Mint leaves and any type of berries or very fine thin slices of lemon coated with granulated sugar for garnish.

SUPER LEMON ICE CREAM

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.

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.