Lemon And Basil Ice Cream Recipes
BASIL-LEMON ICE
Provided by Food Network Kitchen
Time 5h5m
Number Of Ingredients 0
Steps:
- Bring the juice of 5 lemons and 3/4 cup each sugar and water to a boil. Add 1/2 cup basil leaves and the zest of 2 lemons (in wide strips) and steep, off the heat, 45 minutes; strain. Add 2 cups cold water, then pour into a baking dish and freeze 1 hour. Meanwhile, hollow out 6 of the juiced lemon halves and freeze. Scrape the ice with a fork; freeze 4 more hours, scraping every hour. Serve in the lemon cups.
- SERVES: 4; Calories: 159; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 0 grams; Total carbohydrates: 42 grams; Sugar: 39 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 6 milligrams
Nutrition Facts : Calories 159 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 6 milligrams, Carbohydrate 42 grams, Protein 0 grams, Sugar 39 grams
LEMON AND BASIL ICE CREAM
From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa. This recipe uses an ice cream maker, freezing time not included. Use the general guide lines on your specific ice cream maker.
Provided by AmandaInOz
Categories Frozen Desserts
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the milk just to the boiling point, then add the basil leaves and lemon rind. Take off the heat and leave to infuse for 1 hour.
- Beat the sugar and yolks together until pale and fluffy. Strain the milk, pressing the basil and lemon rind to extract any last bits of flavour. Stir this into the egg and sugar mixture.
- Put your bowl on top of a sauce pan of simmering water. Stir the liquid in the bowl constantly until it thickens slightly. If you scrape the back of a spoon through the mixture and it leaves a path, your custard is ready. Immediately pour it into another bowl and leave to cool.
- When cool, add the lemon juice to the custard. In a separate bowl, beat the cream lightly. When the cream has thickened, add to the custard mixture.
- Freeze in an ice cream maker, stopping three times during the freezing process to beat the mixture with an electric beater.
Nutrition Facts :
LEMON BASIL SORBETTO
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield about 1 quart of sorbetto
Number Of Ingredients 4
Steps:
- In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
- Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
- Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.
More about "lemon and basil ice cream recipes"
HOMEMADE LEMON BASIL ICE CREAM | BASIL ICE CREAM RECIPE ...
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Estimated Reading Time 5 mins
- Put the ice cream container from your ice cream maker in the freezer. Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut off the heat and let it infuse. Make sure to stir so the bottom doesn’t scorch. Let sit and infuse until no longer hot, but still warm.
- Separately, whisk together the egg yolks and the sugar until they are light in color from the air that you’ve incorporated. Set it aside.
- Temper the yolks by adding a bit of the warm liquid to them gradually. Keep stirring constantly, scraping down the sides to avoid scrambled eggs.
HOMEMADE CREAMY NO CHURN LEMON ICE CREAM | LEMONS + ZEST
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Estimated Reading Time 5 mins
- In medium bowl, whisk together condensed milk lemon zest, lemon juice, vanilla and salt if desired. Slowly fold in the whipped cream into the condensed milk and very gently allow the two to combine.
- In a separate medium bowl, beat cream until it makes stiff peaks when you remove the mixer. This will take about 3-5 minutes.
- Gently fold the whipped cream into the lemon and condensed milk mixture. Transfer to a freezer safe container and freeze for about 4-6 hours.
- Before serving, allow ice cream to sit out for about 5 or so minutes before spooning out, especially if it's been in the freezer for much longer than 6 hours. Enjoy!
LEMON BASIL ICE CREAM - GEORGIAPELLEGRINI.COM
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Estimated Reading Time 3 mins
- Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut of the heat and let it infuse. Make sure to stir so the bottom doesn't scorch. Let sit and infuse until no longer hot, but still warm.
- Separately, whisk together the egg yolks and the sugar until they are light in color from the air that you've incorporated. Set aside.
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- Measure out the sugar. Zest lemon directly into the sugar and rub everything together for about a minute or so, until the sugar gets fragrant.
- Use a food processor to grind the basil leaves with the lemon sugar and one cup of the heavy cream, until the leaves are ground as fine as possible. Be careful not to whip the cream already. Feel free to pre-grind the basil with a bit of the milk from the recipe before adding the cream. Pour half of the mixture through a strainer into a large bowl. Add the remaining 1 cup of heavy cream.
- Heat the other half of the basil lemon puree in a saucepan along with the whole milk and salt over medium heat. In another bowl, whisk together the egg yolks. When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly. Return the mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about five minutes. Pour the custard through the strainer into the bowl with the cream mixture. Cool custard over an ice bath while stirring.
LEMON RASPBERRY BASIL ICE CREAM - CAKE 'N KNIFE
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FRESH BASIL AND LEMON ICE CREAM
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- Use a food processor to grind the basil leaves with the sugar and one cup of the heavy cream, until the leaves are ground as fine as possible. Pour half of the mixture through a strainer into a large bowl. Add the remaining 1 cup of heavy cream.
- Heat the other half of the basil mixture in a saucepan along with the whole milk and salt over medium heat. In another bowl, whisk together the egg yolks. When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly. Return the mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about five minutes. Pour the custard through the strainer into the bowl with the cream mixture. Zest the lemon directly into the custard, then cool over an ice bath while stirring.
- Chill completely, then freeze in an ice cream machine according to the manufacturer's instructions. Let harden in the freezer for a few hours before serving.
BASIL VANILLA ICE CREAM - THE FLAVOR BENDER
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- Then remove it from the heat, cover, and set it aside for 30 minutes or up to one hour (to let the milk be infused with the basil flavour).
- Drain the milk from the basil (and squeeze any milk out of the basil leaves and stalks too) and leave it aside. Discard the basil.
- In a bowl, whisk the egg yolks and add the basil infused milk, along with the vanilla. Return the milk to a saucepan and heat it gently while stirring, until the custard thickens. If the custard is able to coat the back of a spoon and you can trace a clean path on it with your finger, then the custard is done.
LEMON-LIME COCONUT BASIL SLUSHIE OR ICE CREAM RECIPE
From glutenfreeeasily.com
Servings 1Estimated Reading Time 4 minsCategory Beverage, Dessert
- In a medium saucepan, heat water over med-high heat until steaming, not boiling. Add basil and let stand 15 minutes. Pour through fine mesh sieve; discard basil. Set in freezer in shallow pan for about 15. It should be thoroughly chilled but not frozen, even on the edges. (It’s not a good idea to add frozen ingredients to one’s ice cream maker.)
- In large bowl or blender, add lemon oil, lime oil, lemon juice, lime juice, “basil water,” coconut milk, honey, and stevia. Use hand mixer or blender to blend.
- Add to pre-frozen container of ice cream maker. Churn 15 – 30 minutes. Yes, that’s a wide gap of time. Check at 15 minutes to see if the mixture has reached your desired consistency. I really wanted a beverage to sip with my steamed crabs more than a scoopable snow cone like mix, so I was pleased with the consistency at 15 minutes for that purpose. However, I churned the mixture for the full 25 or 30 minutes, and perhaps additional freezing afterwards, might be needed for a firmer ice dessert. Again, I mainly wanted a beverage, so even at churning the full time, I let most of the ice get “melty” and then sipped it as a beverage. Very light and refreshing.
REFRESHING LEMON-BASIL ICE | BETTER HOMES & GARDENS
From bhg.com
- In medium saucepan bring water and sugar to boiling, stirring to dissolve sugar. Remove from heat; cool slightly (about 20 minutes). Add basil and let stand 30 minutes more. Pour through a fine mesh sieve; discard basil. Stir lemon peel and juice into syrup. Pour into a shallow baking dish. Cover; freeze 2 hours (edges should be firm and center almost firm).
- Transfer mixture, half at a time, to blender. Cover; blend until slushy, stopping to scrape down sides as needed. Spoon back into dish, spreading evenly. Cover; freeze 2 hours more or until firm.
- To serve, with a small ice cream scoop scrape across surface of mixture. Place scoops in small dishes. Top with lemon slices, fresh mint leaves and/or edible flowers. Makes 8 servings.
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