Luscious Lemon Ice Cream Recipes

LUSCIOUS LEMON ICE CREAM

Steps:

• Combine all the ingredients in a medium bowl or large liquid measure. Whisk or stir until the sugar is dissolved and it is mixed well.
• Using an electric ice cream maker, freeze according to the manufacturer's directions. I place the churned ice cream in a sealed tupperware in the freezer for 3-4 hours to firm up perfectly before scooping.

LEMON ICE CREAM

Steps:

• In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

LUSCIOUS LEMON CREAM

Steps:

• In a mixing bowl beat together eggs, 1/2 cup of the sugar and the lemon juice. Set aside.
• In a medium saucepan, combine remaining 1/2 cup sugar and cornstarch; stir in water and cook over medium heat until thickened stirring constantly; remove from heat.
• Gradually stir in the egg mixture and mix together.
• Return pan to heat and cook on low, stirring mixture until it thickens slightly; remove from heat.
• Add vanilla and mix together.
• Cool in refrigerator until chilled; then fold in the whipped cream when ready to serve.
• Serve with fresh fruit like pineapple, bananas, strawberries, grapes, kiwi, anything you like. Enjoy!
• Refrigerate leftovers.
• Use on french toast the next day if you have any left. Yum!

LUSCIOUS LEMON ICE CREAM | LOW CARB, THM S, SUGAR FREE

Steps:

• Add all ingredients to to a blender jar.
• Blend until smooth, about 20 seconds or so. Don't over blend.
• Pour into your ice cream maker and freeze according to manufacturer's directions.
• For firmer ice cream, remove from freezer bowl into another container and place in the freezer for 30 minutes, or longer.

GRANDMA'S LUSCIOUS LEMON CREAM PIE

Steps:

• Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
• Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.

LUSCIOUS LEMON SNOWBALLS

Steps:

• Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
• Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
• Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

LUSCIOUS LEMON ICE CREAM

Steps:

• Bring the juice and zest along with 200ml water and the sugar gently to the boil, stirring to dissolve the sugar.
• Once boiling remove the zest immediately by either straining through a sieve or using a slotted spoon.
• Now boil the syrup for 4 minutes only.
• Meanwhile put the yolks and cornflour into a bowl. Using an electric whisk, whisk until the yolks are thick and then pour over the hot syrup whisking constantly until frothy and smooth.
• Once cool, fold in the whipped cream and freeze.
• Remove from the freezer at least 15 minutes before serving.