Philadelphia Style Lemon Ice Cream Recipes

LEMON ICE CREAM

Steps:

• In a mixing bowl, combine the cream cheese, sugar and gelatin; mix well.
• Add half-and-half, lemon juice, and extracts; beat until smooth.
• Fold in whipped cream.
• Stir in enough milk, so that mixture measures 1 gallon.
• Add food coloring if desired.
• Freeze in batches according to manufacturer's directions.
• Refrigerate extra mixture until it can be frozen.
• Allow to ripen in ice cream freezer or firm up in your regular freezer for 2-4 hours before serving.
• Remove from freezer a few minutes before serving, so it softens enough to scoop.
• ~NOTE~Prep-time includes mixing the ingredients.
• Cook-time includes freezing in ice cream maker and ripening in freezer.

PHILADELPHIA-STYLE LEMON ICE CREAM

Steps:

• In a big bowl, whisk together all the ingredients; let stand at room temperature for 15-30 minutes, whisking occasionally, to allow sugar to dissolve.
• Pour through a strainer into a bowl and refrigerate, covered, for 3 hours, or until thoroughly chilled.
• Pour the mixture into an ice-cream maker and freeze according to the manufacturer's directions.
• The ice cream will be soft, but ready to eat; for firmer texture, transfer to a freezer container and freeze for at least 2 hours before serving.

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.

PHILADELPHIA STYLE ICE CREAM

Steps:

• Mix all ingredients using a hand mixer to blend thoroughly.
• Refrigerate until cold.
• Make ice cream following the instructions for your ice cream maker.

ITALIAN LEMON ICE (GRANITA)

Steps:

• Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
• Cook, stirring constantly, until the sugar is completely dissolved.
• Add the salt, stir, and remove the pan from the heat.
• Stir in the remaining water and let cool to room temperature.
• Cover and refrigerate for a minimum of 1 hour.
• Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
• Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
• Pour into the chilled metal pan.
• Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
• Stir the ice crystals into the center of the pan and return to the freezer.
• Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
• To serve, scoop the granita into chilled dessert bowls or goblets.
• (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
• Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
• To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.