Almost Instant Lemon Ice Cream Recipes

ALMOST-INSTANT LEMON ICE CREAM

Almost-Instant Lemon Ice Cream image

This is such a delicious combination of flavors--vanilla and lemon--YUM!!! And so easy, too! Serve with a drizzle of recipe #171999, or a splash of Limoncello. Would be very attractive served in hollowed-out lemons. Recipe uses 2 medium lemons. From "Luscious Lemon Desserts".

Provided by BecR2400

Categories Frozen Desserts

Time 15m

Yield 1 generous pint

Number Of Ingredients 3

Ingredients

1 pint best-quality vanilla ice cream, softened
3 tablespoons fresh lemon juice
2 tablespoons finely grated lemon zest (or 2 tablespoons finely minced fresh lemon verbena leaves)

Steps:

Stir all of the ingredients together in a medium bowl until well combined.
Transfer the mixture to a covered freezer container and freeze until firm.
Serve in hollowed-out lemons, if desired, with a drizzle of Herbal Syrup recipe #171999, fresh berries, or a splash of Limoncello.

Nutrition Facts : Calories 591, Fat 31.5, SaturatedFat 19.4, Cholesterol 125.7, Sodium 229.7, Carbohydrate 73.2, Fiber 3.5, Sugar 62.2, Protein 10.3

SUPER LEMON ICE CREAM

Super Lemon Ice Cream image

Tart and tangy ice cream that is very refreshing in the summer!

Provided by AOSWALT

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 12h45m

Yield 10

Number Of Ingredients 6

Ingredients

2 cups heavy whipping cream
1 cup half-and-half cream
1 ⅛ cups white sugar
3 tablespoons grated lemon zest
5 egg yolks
¾ cup fresh lemon juice

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.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g

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