CHEF JOHN'S LEMON ICE
Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
- Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4 mg, Sugar 22.6 g
BUTTERMILK LEMON PIE
Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt. , In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon zest and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg., Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 402mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON BUTTERMILK ICE CREAM
Make and share this Lemon Buttermilk Ice Cream recipe from Food.com.
Provided by 89240
Categories Frozen Desserts
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small heavy saucepan whisk together the yolks, lemon juice, and sugar.
- Cook over moderate heat, whisking constantly, until a candy thermometer registers 175°F, about 15 minutes, (don't boil).
- Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap.
- Whisk buttermilk and zest into cooled lemon curd until combined well.
- Freeze in an ice cream maker.
Nutrition Facts : Calories 141.7, Fat 3.9, SaturatedFat 1.6, Cholesterol 159.8, Sodium 70.7, Carbohydrate 23.4, Fiber 0.3, Sugar 22.1, Protein 4.1
LEMON-BUTTERMILK ICE POPS
Categories Citrus Dairy Dessert Freeze/Chill No-Cook Summer Bon Appétit
Yield Makes 8
Number Of Ingredients 5
Steps:
- Whisk sugar, lemon juice, lemon peel, and salt in 4-cup measuring cup until sugar dissolves. Whisk in buttermilk. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.
LEMON BUTTERMILK SHERBET
Cooking the lemon juice in this recipe tones down its acidity and concentrates its flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Prepare an ice bath. Place lemon juice in a small saucepan set over medium heat. Boil until reduced by half, about 12 minutes. Add sugar; stir until dissolved, about 4 minutes. Remove from heat. Stir in the buttermilk, cream, corn syrup, salt, and candied lemon zest. Chill over the ice bath or overnight in the refrigerator.
- Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.
LEMON BUTTERMILK ICE CREAM
Make and share this Lemon Buttermilk Ice Cream recipe from Food.com.
Provided by Punky Julster
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place sugar in a medium-size bowl.
- Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest.
- Juice as many lemons as needed to get 1/2 cup lemon juice.
- Add zest and juice to sugar.
- Mix well.
- Add buttermilk and salt.
- Stir until sugar dissolves.
- Chill 4 hours or overnight.
- Freeze in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 260.8, Fat 1.3, SaturatedFat 0.7, Cholesterol 4.9, Sodium 166.7, Carbohydrate 61.7, Fiber 1.8, Sugar 57.3, Protein 4.8
LEMON-BUTTERMILK SORBET
A bite of this refreshing sorbet is like stepping into a cold shower on a hot summer day. Thanks to the juice and zest of an entire lemon, this four-ingredient frozen treat has plenty of zing, but the creaminess of the buttermilk and the earthiness of the vanilla mellow it all out so you're not left with an unpleasant pucker. A quick note: The zest and the vanilla seeds can clump a bit during the churning process. Just stir it into the sorbet before serving (for soft serve) or freezing (for a firmer sorbet).
Provided by Amanda Hesser
Categories weekday, ice creams and sorbets, dessert
Time 15m
Yield about 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, then remove from heat and let syrup cool. Chill in refrigerator.
- In a large bowl, whisk together the buttermilk, syrup, vanilla bean and scraping, lemon juice and zest. Taste and adjust sweetness or acid. Pour into an ice cream maker and follow manufacturer's instructions.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 31 grams
INDIVIDUAL BERRY COBBLERS WITH LEMON BUTTERMILK ICE CREAM
Categories Ice Cream Machine Dairy Dessert Bake Freeze/Chill Kid-Friendly Frozen Dessert Blackberry Raspberry Lemon Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 18
Steps:
- Make pastry stars:
- On a lightly floured surface with a lightly floured rolling pin roll out each puff pastry sheet into a 14- by 13-inch-rectangle. With 1 or more star-shaped cutters cut out 24 pastry stars. Divide pastry stars between 2 baking sheets, arranging in one layer, and freeze 5 minutes.
- Remove baking sheets from freezer. Brush top of each pastry star lightly with some egg wash (be careful not to drip down edges of pastry) and bake in middle and lower thirds of oven about 5 minutes. Alternate baking sheets and bake 5 to 10 minutes more, or until pastry stars are puffed and golden brown. Transfer pastry stars to a rack and cool completely. Pastry stars may be made 2 days ahead and kept in a sealed plastic bag at room temperature. Makes 24 stars.
- Make berry mixture:
- In a large bowl whisk together water, lemon juice, and cornstarch until combined well. Add berries and sugar, tossing gently to combine well. Divide berry mixture evenly among eight 1 1/2-cup shallow ramekins or baking dishes and put in 2 shallow baking pans. Bake berries in middle and lower thirds of oven 25 minutes and cool slightly.
- To assemble cobblers:
- Top each serving decoratively with pastry stars and a scoop of ice cream. Serve cobblers hot or warm.
- Make Lemon Buttermilk Ice Cream:
- In a small heavy saucepan whisk together yolks, lemon juice, and sugar and cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175°F. (do not boil). Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap.
- Whisk buttermilk and zest into cooled lemon curd until combined well and freeze in an ice-cream maker. Makes about 4 cups.
LEMON BUTTERMILK ICE CREAM
Make and share this Lemon Buttermilk Ice Cream recipe from Food.com.
Provided by chia2160
Categories Frozen Desserts
Time 10m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 5
Steps:
- combine sugar and lemon in a large bowl, stirring until sugar is dissolved.
- add remaining ingredients.
- pour into the freezer container of your ice cream maker, and follow manufacturer's directions.
- when done spoon into a freezer safe container and freeze 1 hour until firm.
LEMON-BUTTERMILK ICE CREAM
Provided by William Grimes
Categories ice creams and sorbets, dessert
Time 1h
Yield 1 quart
Number Of Ingredients 6
Steps:
- In a small saucepan, combine lemon juice and 1/4 cup of sugar. Place over medium-low heat, and stir until dissolved. Remove from heat, and allow to cool.
- In a medium, heavy-bottomed saucepan, combine the milk, buttermilk, heavy cream, and 1/4 cup of sugar. Place over medium-low heat until steam rises from the surface. Remove from heat.
- In a medium mixing bowl, combine egg yolks with remaining 1/4 cup sugar. Whisk to blend. While continuing to whisk yolks, slowly drizzle about a cup of the hot milk mixture into them, to gradually warm them. Add yolk mixture to saucepan. Return saucepan to medium-low heat, and stir with a wooden spoon until mixture has thickened enough to coat the back of the spoon.
- Strain mixture into a bowl, and place in a bowl of ice water to cool. Add lemon syrup and stir well. Freeze in an ice cream maker, according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 71 milligrams, Sugar 18 grams
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