Lemon Ice Cream With Candied Lemon Peel Recipes

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

BLACKBERRY ICE CREAM WITH CANDIED LEMON ZEST

Steps:

• Remove the zest (the colored part of the peel, not the white) of the lemons in long strips with a vegetable peeler or paring knife and cut into matchstick size. Juice enough lemons to yield 1/2 cup.
• Combine 1 cup of the sugar and the water in a medium saucepan and heat to boiling, swirling the pan instead of stirring to dissolve the sugar. Add the lemon zest strips and boil over medium-high heat for 30 minutes or until the lemon strips are translucent and syrup forms big, sticky bubbles that cover the surface.
• Remove pan from heat and take peel from pan with a fork to a sieve placed over a bowl. Cool zest strips until dried. Reserve syrup for another use; for example, for lemonade or sorbet.
• While lemon zest cools, puree blackberries in a food processor and push pulp through a wire sieve placed over a large bowl to remove seeds. Add the remaining 2 cups of sugar, the cassis, reserved lemon juice and the cream to the blackberry puree and whisk until blended.
• Grease a cutting board with nonstick cooking spray and spread out the candied lemon peel over surface. Coat candied lemon zest with cooking spray and finely chop; stir it into berry mixture. Cover and refrigerate until thoroughly chilled.
• Freeze mixture in an ice-cream maker according to the manufacturer's instructions. If ice cream is very soft, transfer to a container, cover and freeze until hard.

CANDIED LEMON PEEL ICE CREAM WITH STRAWBERRY COMPOTE

Steps:

• Using 5-hole citrus zester, remove lemon peel in long thin strips. Halve lemons. Squeeze juice into medium bowl; strain. Combine 1 1/3 cups lemon juice, lemon peel strips, and 2 cups sugar in medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer gently until liquid is slightly syrupy, about 10 minutes. Strain through sieve into bowl, reserving lemon peel and syrup separately. Transfer peel to small baking pan; add 1/3 cup sugar and toss to coat. Separate pieces with fork. Let dry 2 hours. Reserve 1/4 cup candied lemon peel strips. Coarsely chop remaining candied peel.
• Whisk 1 cup syrup and yolks in large bowl to blend (cover and chill remaining syrup). Bring cream, half and half and salt to simmer in medium saucepan over medium heat. Gradually whisk hot cream mixture into egg mixture. Return to saucepan. Whisk over medium heat until temperature registers 180°F, about 6 minutes (do not boil). Strain custard into large bowl. Chill until cold.
• Process custard in ice cream maker according to manufacturer's instructions; add chopped candied peel during last 5 minutes. Transfer ice cream to bowl. Cover and freeze 4 hours. (Syrup, candied peel and ice cream can be made 2 days ahead. Keep syrup refrigerated. Store peel airtight at room temperature. Keep ice cream frozen.)
• Stir 1/2 cup syrup in saucepan over medium heat until heated through. Add strawberries. Refrigerate compote at least 4 hours and up to 8 hours.
• Scoop ice cream into bowls. Top with compote and candied lemon strips.

LEMON ICE CREAM WITH CANDIED LEMON PEEL

Steps:

• In a small bowl, lightly beat the egg and yolks together. Have ready a fine mesh sieve suspended over a large heatproof bowl.
• In a medium saucepan over medium heat, combine the milk, sugar, and salt, and stir until the sugar has dissolved. Continue to cook, stirring occasionally, until the mixture is hot to the touch (it should register about 140° F on an instant-read thermometer).
• Whisking the eggs constantly, slowly whisk in about 1/4 cup of the hot milk. Slowly pour the egg mixture back into the saucepan, whisking the contents of the saucepan constantly.
• Continue to cook the custard over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon (it should register 170° F on an instant-read thermometer), 3 to 4 minutes. Immediately strain the custard into the large bowl. Let cool for five minutes.
• When custard is cool, whisk in the chilled cream. Cover mixture and refrigerate until chilled, at least 4 hours or overnight.
• Whisk in the lemon juice and zest, if using (if you are using the candied lemon peels, they will be added later), and churn in an ice cream maker according to the manufacturer's directions. If using the candied lemon peels, add them during the last minute of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.