Lemon Ice Cream Tarts Recipes

TART LEMON ICE CREAM

Steps:

• Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
• Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.

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.

LEMON TART ICE CREAM

Steps:

• Lemon Ice Cream Base:
• Combine whole milk, heavy cream, inverted sugar, egg yolks, granulated sugar, milk powder, and stabilizer in a large stainless steel bowl. Place the bowl over boiling water.
• Stirring constantly, slowly cook the mixture until a thicker consistency. Add chopped candied lemon zest and lemon oil extract to the mixture. Cool down the mixture over an ice water bath. Cover and refrigerate the ice cream bath overnight. The next day, process in an ice cream maker according to manufacturer's directions.
• Crumbles:
• Preheat the oven to 350 degrees F.
• In the bowl of a stand mixer, cream the butter and sugar on low speed. Add flour, almond flour, and salt and continue mixing on low until fully incorporated, about 3 to 4 minutes. Using your hands, break the dough into small crumbles and place them on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Let cool completely and cover with plastic wrap to keep dry.
• Meringue:
• Preheat the oven to 250 degrees F.
• In a clean, dry mixing bowl, whip the egg whites to soft peaks. On low speed, gradually add the granulated sugar to the meringue, increase the speed, and whip the meringue to stiff peaks. Transfer meringue to a piping bag and pipe out the meringue into long cylinder shapes on a silpat or piece of parchment paper. Dust the tops with the powdered sugar. Bake for 2 hours. Let cool completely. Crumble the meringue and cover with plastic wrap to keep dry.
• Lemon Tart Ice Cream:
• Combine eggs, granulated sugar, powdered glucose, and fresh lemon juice in a large stainless steel bowl. Place the bowl over a large pan of boiling water. Stirring constantly, slowly cook the mixture to curd consistency. Place the mixture over an ice water bath and cool down to 100 degrees F. Add butter and combine well. Refrigerate the mixture until very cold.
• Process the ice cream in an ice cream maker according to manufacturer's directions. Transfer the ice cream to a large mixing bowl and fold in the crumbles and meringue pieces. Then add the lemon ice cream base and fold to combine until the 2 ice creams are nicely marbled. Transfer to airtight containers and freeze until hardened, about 2 hours.

OOPS, I DROPPED THE LEMON TART

Steps:

• Fill a sink or large stainless steel bowl with ice and arrange a second slightly smaller bowl on top of the ice.
• In a heavy medium saucepan over moderate heat, combine the milk, cream, sugar, lemongrass, and lemon zest. Cook, stirring often with a wooden spoon, until an instant-read thermometer registers 160°F. Pour through a fine-mesh sieve into the stainless-steel bowl set over ice. Let the mixture cool, whisking occasionally, until chilled.
• Process custard in an ice cream maker then transfer to an airtight container and freeze until hard, at least 4 hours and up to 1 week.
• In a large bowl, stir together the flour and confectioners' sugar. Add the spices, if desired, and stir to incorporate. Add the butter and, using your fingertips or 2 knives, work it into the flour and confectioners' sugar until the mixture resembles coarse meal. Add the egg yolks and use your hands to mix the dough until it comes together. Divide the dough in half then knead each piece lightly and form into disks. Wrap the dough in plastic wrap and chill it in the refrigerator for 10 minutes.
• Arrange a rack in the lower third of the oven and preheat to 350°F.
• On a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 14-inch round. Fold the dough in half, fold it in half again, and then unfold it into an 11-inch tart pan. Using your fingertips, gently fit the dough into the bottom and sides of the tart pan, then use a small sharp knife to trim any excess dough. Using a fork, prick the bottom of the tart shell all over then freeze for 10 minutes. Repeat with the second piece of dough.
• Line the tart shells with foil, fitting the foil into the bottom edges, and then fill each with about 1 cup pie weights or dried beans. Bake the shells in the lower third of the oven for about 30 minutes, until golden. Let cool completely then remove the foil and weights.
• In a large saucepan, bring 1 inch of water to a simmer.
• In a large copper or stainless steel bowl, combine the egg yolks and sugar and use a whisk to beat until thickened and light yellow in color. Place the bowl over the pan of simmering water and turn off the heat. Gradually beat in the lemon juice, followed by the limoncello. Start beating more vigorously and continue beating until the zabaione is fluffy.
• Layer the ice cream and zabaione into the tart shells. You can serve the dessert like Chef Bottura does, upside down and somewhat smashed, or you can serve right side up.