Creamy 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.

CREAMY LEMON ICE CREAM (NO-CHURN)

Steps:

• Combine milk, cream and sugar in a bowl.
• Whisk well until sugar dissolves.
• Stir in lemon zest and lemon juice. Mix well.
• Pour into a bowl, cover and freeze approximately 2 hours, until mixture is just starting to set up, and very thick and chilled.
• Remove from freezer and beat with an electric mixer until mixture has about doubled in volume.
• Place mixture in a bowl, cover and return to freezer. Freeze until solid.
• When ready to serve, place a scoop of frozen lemon crème into a lemon half that has been hollowed out.
• Garnish with mint.

CREAMY LEMON ICE CREAM

Steps:

• 1. In a large bowl, slightly beat the egg yolks to break them up. Heat heavy cream, milk, and sugar to a simmer in a large heavy saucepan. Slowly pour the hot the milk mixture over the eggs and return combined mixture to the saucepan and slowly cook on medium heat until the mixture coats the back of a spoon. Stir in the lemon juice and zest. 2. Refrigerate for several hours. Chun in your ice cream maker according to the manufacturer's directions. (Freeze for and extra hour or two if you like your ice cream a little firmer!)

LEMON ICE CREAM

Steps:

• In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

1ST PLACE LEMON ICE CREAM (FOR ICE CREAM MAKER)

Steps:

• Place all ingredients directly into ice cream maker.
• Stir well, until smooth.
• Freeze according to manufacturer's directions.
• Note: This one takes a bit longer to fully firm up, but it's worth it!

CREAMY LEMONADE SOFT-SERVE ICE CREAM

Steps:

• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add lemonade concentrate and powdered sugar; stir until well combined. Pour into a freezer-safe bowl and freeze until solid, 4 hours to overnight.

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.