PHILLY ITALIAN LEMON ICE
Why wait for summer at the boardwalk or county fair to enjoy a refreshing Italian ice? Get out the sugar, lemons and cream cheese and we'll go from there.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 8 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Add water to sugar in medium bowl; stir until dissolved.
- Stir in lemon zest and juice; pour half into blender. Add cream cheese; blend until smooth. Blend in remaining lemon mixture.
- Pour into shallow dish. Freeze 4 hours or until firm.
- Use large fork to shave lemon ice into small pieces just before serving; spoon into dessert bowls.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 25 g, Protein 1 g
LEMON ITALIAN ICE
Steps:
- Gather the ingredients.
- Bring the water to a boil. Add the sugar and stir until dissolved.
- Allow the water to cool. Add lemon zest and juice and stir to combine.
- Pour the mixture into a baking pan and place in the freezer.
- Gently stir the crystals every 30 minutes or so and leave until all of the liquid is crystallized but not frozen solid, and the mixture is smooth-about 3 hours. When you can no longer stir the mixture, scrape it with a fork as it begins to freeze.
- Scoop into small cups to serve.
Nutrition Facts : Calories 101 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 11 mg, Sugar 25 g, Fat 0 g, ServingSize 5 cups (5 servings), UnsaturatedFat 0 g
LEMON ICE
Pucker up for this sweet-tart treat. The delicious lemon dessert is a perfectly refreshing way to end a summer meal...or any meal, for that matter. -Concetta Maranto Skenfield, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.
Nutrition Facts : Calories 279 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 74g carbohydrate (67g sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN LEMON ICE
As kids my grandmother used to always make this Italian lemon ice on hot summer days. We loved them and now my kids love them too. The adult version is tasty too!
Provided by tcasa
Categories World Cuisine Recipes European Italian
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
- Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
- Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
- Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 7.2 mg, Sugar 25 g
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
ITALIAN LEMON ICE
It was very hot and humid here today, so I made some Italian Lemon Ices to help cool off :) I have included both versions because most people have a definite preference for either the "water ices", or the creamier "Roman Style" ices. One of my fondest summer memories as a child, was when my grandmother would "slip" me a dime, so I could go down to the neighborhood Italian bakery and buy a cup of lemon ices....yum!
Provided by Dee514
Categories Frozen Desserts
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- ***Water Ices*** (serves 4).
- Melt sugar in hot water, add lemon juice and rind.
- Let mixture stand for 5 minutes.
- Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
- If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
- ****Roman Style**** (serves 6).
- Combine sugar and water in saucepan, heat until sugar melts.
- Add lemon juice.
- Strain mixture through a very fine sieve.
- Freeze until mushy, stirring frequently.
- Beat egg white until stiff.
- Remove ice mixture from freezer when mushy.
- Add stiffly beaten egg white and 1/4 cup sugar and mix well.
- Add rum and mix.
- Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
- If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
- Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.
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