Creamy Lemonade Soft Serve Ice Cream Recipes

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.

LEMON ICE CREAM

Steps:

• Combine the cream, milk, sugar, salt, and lemon zest in a medium saucepan over medium-low heat. Stir frequently until sugar is dissolved and small bubbles start to form around the edges of the pan.
• Whisk egg yolks in a medium bowl until light. Gradually pour 1 cup of the hot liquid into the egg yolks while whisking to temper the eggs.
• Pour the tempered egg yolks back into the pan with the hot milk liquid and continue to cook, stirring frequently, until the mixture reaches 170-175 degrees F or is thick enough to coat the back of a spoon. Remove from heat and chill. This can be done overnight in the fridge or by transferring the mixture to a heavy duty zip tight bag and submerging in an ice water bath to speed up the process.
• Just before churning, add the lemon juice to the chilled ice cream base. Pour into an ice cream maker and churn until it is the consistency of soft-serve ice cream. If desired, add mix-ins during the last minute of mixing.
• Transfer to a freezer-safe container (I always use clean bread pans) and freeze for at least 4 hours to "cure" and harden.

LEMON CUSTARD ICE CREAM

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.

CREAMY LEMONADE

Steps:

• Fill a half-gallon (2-quart) pitcher halfway with crushed ice. Top with sliced lemons.
• In a medium bowl, combine the lemon juice, sweetened condensed milk, and sugar. Stir until the sugar dissolves.
• Pour the lemon juice mixture over the ice.
• Fill the pitcher with water and stir to combine. Serve immediately.

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.