HOMEMADE LEMON ICE CREAM
This homemade lemon ice cream recipe is so easy, and is the perfect summer dessert. All you need to make it are fresh ingredients and a Cuisinart Ice Cream Maker!
Provided by Ann Drake
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Prepare to make the ice cream by placing the Cuisinart bowl in the freezer for 24 hours.
- In a large bowl, place milk, whipping cream, sugar, salt, and vanilla. Whisk to combine, or use a mixer on low speed.
- Add lemon juice and lemon zest. Combine well.
- Cover and place in refrigerator for 1 to 2 hours, or overnight.
- Remove the milk mixture from the refrigerator and gently whisk together.
- Remove the Cuisinart bowl from the freezer and place it on the ice cream maker.
- Pour the milk mixture into the frozen bowl.
- Add the mixing paddle and easy-lock lid. Churn for 20 minutes.
- When finished, put the ice cream in a freezer safe container.
- Freeze until firm.
- Garnish with fresh lemon zest if desired. Serve & enjoy!
Nutrition Facts : Calories 278 kcal, Carbohydrate 31 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 90 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 6 g, ServingSize 1 serving
LEMON CUSTARD ICE CREAM
Lemon ice cream is like no other flavor you've ever had. The secret to this simple, bright recipe is fresh lemon juice and lots of zest. Unlike a sharp lemon sorbet, this ice cream is smooth and creamy from whisking in egg yolks and cream.
Provided by Chef Sara Furcini
Categories Dessert
Time 16m
Number Of Ingredients 7
Steps:
- Mix the heavy cream, milk, sugar, zest, and salt in a medium pot over the stove. Warm over medium-high heat until you see bubbles on the surface, approximately 9 minutes. Whisk occasionally. Remove from the heat as soon as you see it boil.
- Whisk the yolks in a large mixing bowl. Steadily and slowly pour the warm cream mixture into the yolks, whisking constantly to prevent the yolks from cooking.
- Return to the pot and warm on the stove for 3-5 minutes until the mixture coats the back of a spoon. This means, you can run your finger through the liquid and when it won't fill back in where you drew a line with your finger.
- Stir in the lemon juice. I highly recommend blending in a high speed blender for the most luscious texture and flavor. Cool the mixture in the fridge or use an ice bath to save time.
- Pour the chilled lemon mixture into the freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer's instructions.
- Transfer ice cream to a freezer-safe container; press a sheet of parchment paper or plastic wrap directly on surface, and seal with an airtight lid. Place in freezer at least 4 hours or overnight.
Nutrition Facts : Calories 294 kcal, Carbohydrate 23 g, Protein 4 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 210 mg, Sodium 73 mg, Sugar 21 g, ServingSize 1 serving
LUSCIOUS LEMON ICE CREAM
No need to churn this one, it just goes straight into the freezer and can be forgotten about. You must use the best unwaxed sweet lemons you can find. This is wonderful and smooth and the flavour is exquisite. I would never normally go for a lemon flavoured ice cream, but this one has got to be tried and tested to be believed. Gorgeous!
Provided by robd16
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring the juice and zest along with 200ml water and the sugar gently to the boil, stirring to dissolve the sugar.
- Once boiling remove the zest immediately by either straining through a sieve or using a slotted spoon.
- Now boil the syrup for 4 minutes only.
- Meanwhile put the yolks and cornflour into a bowl. Using an electric whisk, whisk until the yolks are thick and then pour over the hot syrup whisking constantly until frothy and smooth.
- Once cool, fold in the whipped cream and freeze.
- Remove from the freezer at least 15 minutes before serving.
Nutrition Facts : Calories 568.9, Fat 26.4, SaturatedFat 15.2, Cholesterol 270.3, Sodium 33.2, Carbohydrate 89.4, Fiber 5.1, Sugar 75.1, Protein 4.9
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