Lemon Ice Cream No Ice Cream Maker Necessary Recipes

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.

LEMON ICE CREAM (WITHOUT ICE CREAM MAKER)

Steps:

• Combine lemon juice, lemon zest,and sugar in a mixing bowl.
• Gradually stir in milk, heavy cream and salt.
• Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.

1ST PLACE LEMON ICE CREAM (FOR ICE CREAM MAKER)

Steps:

• Place all ingredients directly into ice cream maker.
• Stir well, until smooth.
• Freeze according to manufacturer's directions.
• Note: This one takes a bit longer to fully firm up, but it's worth it!

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.

SIMPLE LEMON ICE CREAM

Steps:

• In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice. , In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving.

LEMON ICE CREAM (NO ICE CREAM MAKER NECESSARY)

Steps:

• Whisk or beat yolks in heatproof bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water; whisk until light and fluffy and increased in volume; add 2/3 cup sugar, zest and juice, continue whisking until thick and pale; remove from heat and cool slightly.
• Beat egg whites in a separate bowl until stiff peaks form; add 1/3 cup sugar gradually; beat until sugar is dissolved and mixture is thick and glossy.
• Fold egg whites and cream into lemon mixture; pour into a 7-cup capacity metal freezer tray and freeze 3-4 hours or until firm.