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
LEMON MERINGUE ICE CREAM
This zesty ice cream is the perfect summer treat
Provided by Merrilees Parker
Categories Dessert, Dinner, Lunch, Treat
Time 3h50m
Number Of Ingredients 6
Steps:
- In a large bowl, mix the custard and the single cream.
- Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
- Pour into an ice cream machine and churn according to the manufacturer's instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.
Nutrition Facts : Calories 351 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Protein 7 grams protein, Sodium 0.19 milligram of sodium
LEMON VELVET CREAM CAKE
The four layers of rich and velvety lemon cake in this spring dessert are impressive, but the real star of this citrusy stunner is the silky-smooth homemade frosting. Tucked between each tier and wrapped along the outside of the cake, one lick of the frosting taste and you'll quickly understand why this lemon velvet cake is so popular. The satiny spread is made from a combination of cream cheese and whipping cream, sweetened with powdered sugar and grated lemon peel. The tangy flavor of the luxurious frosting paired with the moist lemon velvet cake base is what makes this showstopper a popular fan-favorite.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
- Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
- Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
- Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 24 g, TransFat 1/2 g
LEMON VELVET ICE CREAM
Steps:
- Stir heavy cream and sugar in a 8-inch square metal baking pan, until sugar is dissolved. Stir in lemon juice until blended. Freeze about 3 hours until firm. Remove from freezer and let stand at room temperature for 5 minutes before serving. Makes about 1 pint.
LEMON VELVET ICE CREAM
Make and share this Lemon Velvet Ice Cream recipe from Food.com.
Provided by running rachel
Categories Frozen Desserts
Time 4h15m
Yield 1 gallon
Number Of Ingredients 8
Steps:
- Mix all ingredients throughly.
- Pour into ice cream freezer. Follow freezers instructions.
- Freeze for four hours.
Nutrition Facts : Calories 8450.5, Fat 518.8, SaturatedFat 322.9, Cholesterol 1926.8, Sodium 1144.3, Carbohydrate 931.3, Fiber 2.1, Sugar 810, Protein 71.6
LEMON VELVET ICE CREAM
Number Of Ingredients 8
Steps:
- Combine sugar, salt, flour, and milk in large saucepan cook over medium heat, stirring constantly until mixture thickens remove from heat. Stir half the mixture into egg yolks. Put back into saucepan and cook, stirring constantly 1 minute. Remove from heat and pour into large bowl cool. Add lemon rind, lemon juice and heavy cream mix well. Chill and freeze.
Nutrition Facts : Nutritional Facts Serves
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