Lemon And Blueberry Ice Cream Terrine Recipes
BLUEBERRY ICE CREAM
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
SUPER LEMON ICE CREAM
Tart and tangy ice cream that is very refreshing in the summer!
Provided by AOSWALT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 12h45m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g
LEMON AND BLUEBERRY ICE CREAM TERRINE
Provided by Lauren Chattman
Categories Mixer Berry Citrus Dairy Fruit Dessert Freeze/Chill No-Cook Fourth of July Kid-Friendly Backyard BBQ Frozen Dessert Blueberry Lemon Party Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 1. Line a 9 1/2 x 4 x 3-inch loaf pan with a double layer of plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides.
- 2. Combine 1 pint of ice cream with the blueberries in a food processor and process until smooth. Place in the freezer to keep cold so it doesn't melt while you work.
- 3. Combine the remaining 2 pints of ice cream, the lemon juice, and the zest in a large bowl and mash with the back of a spoon until it is smooth but not yet melting. Spread half of the lemon ice cream in an even layer across the bottom of the prepared pan. Freeze for 10 minutes. Spread half of the blueberry ice cream mixture on top. Place the pan in the freezer until the blueberry layer is firm, at least 1 hour. Place the remaining blueberry ice cream and the remaining lemon ice cream in the freezer until ready to use.
- 4. When ready to continue, let the blueberry and lemon ice creams soften for 5 minutes on the counter, then spread the remaining lemon ice cream over the firmed-up blueberry ice cream in the pan. Spread the remaining blueberry ice cream on top of the lemon. Sprinkle the cookie crumbs over the blueberry ice cream in an even layer, pressing them lightly into the ice cream. Cover the pan with plastic wrap and freeze until firm, at least 3 hours and up to 1 week.
- 5. In a large bowl, using an electric mixer, whip the heavy cream with the confectioners' sugar and vanilla extract until it holds stiff peaks.
- 6. Remove the pan from the freezer and gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and invert. Gently tap to release the cake. Slice and serve with whipped cream on the side.
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