Quick Easy Lemon Ice Cream Recipes

SUPER LEMON ICE CREAM

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.

LEMON ICE CREAM (LEMON GELATO)

Steps:

• Pour the cream and milk into the blender container with the sugar. Then add the lemon juice.
• Blend for about 20 to 30 seconds then add the grated lemon zest.
• Blend again for a few seconds. Pour into a metal pan and place in the freezer for about an hour.
• Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.) You will see the mixture begin to take on the texture of ice cream. When it's ready, scoop into bowls, cups, or cones to serve.

SIMPLE LEMON ICE CREAM

Steps:

• In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice. , In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving.

NO-CHURN LEMON ICE CREAM

Steps:

• Add the lemon zest, juice and caster/superfine sugar to the bowl of a food processor and whiz them together.
• With the motor running, gradually add the cream through the feed tube.
• Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into a shallow, airtight, freezer container or dish covered with two layers of cling film.
• Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
• Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
• To maintain the fresh flavour and creamy texture, it is best if consumed within 5 days.

FIVE MINUTE ICE CREAM

Steps:

• Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

QUICK & EASY LEMON ICE CREAM

Steps:

• In large bowl, combine cream and sugar.
• Stir until sugar dissolves.
• Blend in lemon zest and lemon juice.
• Pour into shallow pan.
• Freeze until firm, about 4 hours.
• Spoon into dessert glasses or ice cream cones.
• Garnish with mint and berries or lemon, if desired.
• Note: Use Mint leaves and any type of berries or very fine thin slices of lemon coated with granulated sugar for garnish.

CHEF JOHN'S LEMON ICE

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.