Philly Italian Lemon Ice Recipes

ITALIAN LEMON ICE

Steps:

• Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
• Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
• Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
• Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.

PHILLY ITALIAN LEMON ICE

Steps:

• Add water to sugar in medium bowl; stir until dissolved.
• Stir in lemon zest and juice; pour half into blender. Add cream cheese; blend until smooth. Blend in remaining lemon mixture.
• Pour into shallow dish. Freeze 4 hours or until firm.
• Use large fork to shave lemon ice into small pieces just before serving; spoon into dessert bowls.

LEMON ITALIAN ICE

Steps:

• Gather the ingredients.
• Bring the water to a boil. Add the sugar and stir until dissolved.
• Allow the water to cool. Add lemon zest and juice and stir to combine.
• Pour the mixture into a baking pan and place in the freezer.
• Gently stir the crystals every 30 minutes or so and leave until all of the liquid is crystallized but not frozen solid, and the mixture is smooth-about 3 hours. When you can no longer stir the mixture, scrape it with a fork as it begins to freeze.
• Scoop into small cups to serve.

CHEF JOHN'S LEMON ICE

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

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.

LEMON ICE

Steps:

• In a small saucepan, heat 2/3 cup sugar and 1/4 cup water over medium-high, stirring occasionally, until sugar is dissolved, 3 minutes. Stir in lemon juice. Transfer to a large bowl and let cool completely, about 30 minutes.
• In a large bowl, using a mixer, whisk egg whites on high until foamy, 1 to 2 minutes. Reduce speed to medium and gradually add remaining 1/3 cup sugar. Increase speed to high and whisk until stiff, glossy peaks form, 2 to 5 minutes. With a rubber spatula, gently fold egg white mixture into lemon juice mixture.
• Pour into a 9-inch square baking dish. Freeze until just set, about 2 hours. Mixture will have separated into 2 layers; scrape with a fork to recombine. Freeze until firm, 4 hours more (or, covered, up to 3 days). Scoop into dishes and serve immediately.

ITALIAN LEMON ICE

Steps:

• ***Water Ices*** (serves 4).
• Melt sugar in hot water, add lemon juice and rind.
• Let mixture stand for 5 minutes.
• Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
• If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
• ****Roman Style**** (serves 6).
• Combine sugar and water in saucepan, heat until sugar melts.
• Add lemon juice.
• Strain mixture through a very fine sieve.
• Freeze until mushy, stirring frequently.
• Beat egg white until stiff.
• Remove ice mixture from freezer when mushy.
• Add stiffly beaten egg white and 1/4 cup sugar and mix well.
• Add rum and mix.
• Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
• If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
• Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.