LEMON ICE CREAM (NO ICE-CREAM MAKER AND NO EGGS)
Recipe by Nigella Lawson. I love Nigella's ice-creams and you don't need an ice-cream machine. I have another posted here Orange & Lime Ice-cream #71438, they are both so very good. I haven't allowed for freezing time because it can vary so much.
Provided by Ninna
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Grate the zest from two of the lemons using a microplane, squeeze the juice of all three lemons and pour into a bowl with the zest and sugar, stir to combine and leave for 30 minutes, to let the flavour deepen.
- Whip the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice.
- Turn into a shallow container, cover and freeze (no stirring) until firm - this could take 3-6 hours.
- Let stand in container in the fridge for half an hour to soften enough to serve.
Nutrition Facts : Calories 555.9, Fat 39.9, SaturatedFat 24.7, Cholesterol 146.7, Sodium 43.8, Carbohydrate 55.2, Fiber 3.8, Sugar 43, Protein 3.2
LEMON ICE CREAM (WITHOUT ICE CREAM MAKER)
A wonderful real lemon ice cream, reminds me of lemon sherbet but creamier. Easy to make and refreshing on hot days. Make sure you squeeze fresh lemons for this one. Bottled lemon juice just doesn't measure up in this recipe.This is a combination of two recipes given to me by my Aunt.It's good topped with a few fresh raspberries. For those who love lime, just substitue fresh lime juice in place of the lemon.Cook time is freezing time.
Provided by redwine
Categories Frozen Desserts
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, lemon zest,and sugar in a mixing bowl.
- Gradually stir in milk, heavy cream and salt.
- Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.
SUPER LEMON ICE CREAM
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
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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