NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL
Provided by Valerie Bertinelli
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
- Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
- Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.
BLACKBERRY SAUCE
A shiny, deep colored sauce that is especially good over ice cream, bread pudding, shortcake, pound cake or anything your heart desires. Nothing could be easier, more natural or more delicious! This is a no cooking! This sauce can be made in the time it takes to use your food mill! From Room for Dessert.
Provided by Bev I Am
Categories Sauces
Time 15m
Yield 1 1/2 cup
Number Of Ingredients 3
Steps:
- Puree the berries through a food mill or in a food processor and press them through a fine-mesh sieve to remove their seeds.
- Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
- Taste for sweetness and adjust, if necessary.
Nutrition Facts : Calories 180.3, Fat 0.9, Sodium 2.2, Carbohydrate 43.7, Fiber 10.2, Sugar 34.5, Protein 2.7
PERFECT LEMON CURD
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments Recipes
Time 21m
Yield 12
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g
BLACKBERRY ICE CREAM
Capture the fresh taste of summer blackberries in a no-fail ice cream recipe.
Provided by RainbowJewels
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
- Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 36.8 g, Cholesterol 166.1 mg, Fat 45.4 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 28 g, Sodium 58.3 mg, Sugar 30 g
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- Combine blackberries and sugar in a small saucepan over medium heat. Cook for 5-10 minutes, stirring and mashing the berries while cooking to help them release their juices. Once the berries have broken down, add the cornstarch, stirring well to combine and so that no chunks remain, and remove from heat. Strain mixture through a mesh strainer into a clean bowl, pressing the berries against the sides of the strainer to get as much juice out as possible. Discard the solid blackberry seeds that remain. Cover the blackberry puree and chill in the refrigerator for 3-4 hours.
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- Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Remove the churn paddle and, using a freezer safe container, layer a few scoops of ice cream with drizzles of the cold blackberry puree (there's no right or wrong way to do this, but I would recommend not stirring the puree in or your white vanilla base will turn purple!), and repeat until all the ice cream base and puree are combined. Cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.
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