Italian Granita Lemon Ice Cream Recipes

AUTHENTIC SICILIAN GRANITA AL LIMONE

Steps:

• Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
• Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
• Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
• Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
• Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

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.

EASY LIME GRANITA (2 WAYS)

Steps:

• In a small pot on medium high heat combine the sugar and water, bring to a boil, then lower heat and simmer for 5 minutes. Let cool completely.
• When the syrup has cooled had the strained lime juice and zest, whisk to combine. Pour into a freezer safe bowl. Place in the freezer for approximately 1 hour (may be more or less time depending on your freezer).
• Remove bowl from the freezer and with a fork break up the ice and mix to combine. Repeat 3-4 times or until the mixture is slushy. Serve in a tall glass with a spoon.
• Follow the same steps for the freezer method, but instead of pouring into a bowl pour into the ice cream maker and churn according to manufacturer's directions, 25-30 minutes or until mixture becomes compact and creamy. Enjoy!

ITALIAN LEMON ICE (GRANITA)

Steps:

• Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
• Cook, stirring constantly, until the sugar is completely dissolved.
• Add the salt, stir, and remove the pan from the heat.
• Stir in the remaining water and let cool to room temperature.
• Cover and refrigerate for a minimum of 1 hour.
• Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
• Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
• Pour into the chilled metal pan.
• Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
• Stir the ice crystals into the center of the pan and return to the freezer.
• Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
• To serve, scoop the granita into chilled dessert bowls or goblets.
• (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
• Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
• To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.

ITALIAN GRANITA LEMON ICE CREAM

Steps:

• Boil the sugar and water for 5 minutes. Then let the syrup cool down and add the lemon juice and grated lemon zest. Boil everything again. Let it cool down again and put it in the freezer in a metallic container. Turn the mixture while it is freezing every 20 minutes. The Granita will be ready after 3-4 hours.