Italian Lemon Frozen Dessert Recipes

LIMONCELLO TIRAMISU

Steps:

• In a large bowl using a handheld mixer, cream together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice and zest of one lemon. Set aside.
• In another bowl using a handheld mixer, cream together the heavy whipping cream and powdered sugar until mixture thickens into peaks.
• Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
• To make the soak, bring sugar and the juice and zest of three lemons to a boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat and pour in ⅓ cup limoncello.
• To assemble, take the ladyfingers and dip them in the soak mixture, allowing them to soak up the liquid until softened but not mushy. Repeat with half of the ladyfingers laying them to fit in the bottom of the baking pan, cutting to fit if necessary.
• Gently scoop on half of the mascarpone mixture and spread over the ladyfingers. Repeat the layers with the remaining soaked ladyfingers, ending with the other half of the mascarpone filling.
• To make the drizzle, thin out ¼ cup of lemon curd with either a tablespoon of limoncello, or remaining soak. Whisk and then carefully drizzle over top of the tiramisu.
• Cover and refrigerate for at least 4 hours or up to a day before serving.

HOW TO MAKE TRADITIONAL ITALIAN LEMON SORBET

Steps:

• Let's start preparing the lemons. Wash them very carefully then dry them. With the help of a peeler, remove the lemon peel, being careful NOT to remove the white, bitter part.
• Cut the lemons in half and squeeze them to collect the juice. If you have a juice extractor you can use it to have a more concentrated, tasty and slag-free juice.
• Place water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Turn off the fire and let it cool.
• If necessary filter the lemon juice with a colander then add the syrup without the lemon zest. Mix really well.
• Pour the mixture into a blender and blend everything for about 3 minutes. In this way the mixture will incorporate more air and the sorbet will be creamier.
• If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your creamy Italian Lemon Sorbet is ready!
• Pour the blended mixture into the previously frozen stainless steel container. Place in the freezer for about 4 hours. Every 30 minutes you have to break the frozen surface. So remove the sorbet from the freezer and mix using a hand whisk or a low speed electric whisk.

ITALIAN LEMON FROZEN DESSERT

Steps:

• In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and zest. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Transfer to a large bowl; cool completely., Line a 9x5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight. , Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices.