Greeklemonicecream Recipes

ALMOST-INSTANT LEMON ICE CREAM

Steps:

• Stir all of the ingredients together in a medium bowl until well combined.
• Transfer the mixture to a covered freezer container and freeze until firm.
• Serve in hollowed-out lemons, if desired, with a drizzle of Herbal Syrup recipe #171999, fresh berries, or a splash of Limoncello.

GREEK LEMON ICE CREAM

Steps:

• Mix the ingredients and pour into a the container of an ice cream maker. Follow manufacturer recommendations for freezing. Place in into freezer and allow to rest at least 2 hours before serving.
• Alternately, pour the mixture into a shallow freezer container and freeze, uncovered, for 1 - 2 hours, or until the mixture begins to set around the edges. Turn the mixture into a bowl and, with a fork, stir until smooth. Return to the freezer container, cover, and freeze for another 2 - 3 hours, until firm.

GRANDMA PEGGY'S LEMON ICE

Steps:

• Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
• Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

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.

GREEK LEMON SAUCE

Steps:

• Bring broth to simmer in nonstick saucepan, lower heat and keep warm.
• Beat eggs with electric mixer until mixed.
• Blend half of warm broth into eggs in electric mixing bowl.
• Pour egg mixture into rest of warm broth in saucepan; heat over low heat, stirring constantly, until mixture coats back of spoon (do not boil).
• Season with salt and pepper (optional).
• Serve immediately.