Rich Lemon Ice Cream Recipes

RICH LEMON ICE CREAM

Steps:

• Prepare an ice bath. In a medium saucepan set over medium heat, whisk together yolks, eggs, sugar, lemon juice, and zest.
• Using a wooden spoon, stir constantly until mixture coats the back of the spoon, 7 to 8 minutes. Remove from heat; stir in cream and milk. Pour mixture through a fine sieve into a clean bowl. Chill over the ice bath or overnight in the refrigerator.
• Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.

GREEK LEMON ICE CREAM

Steps:

• Mix the ingredients and pour into a the container of an ice cream maker. Follow manufacturer recommendations for freezing. Place in into freezer and allow to rest at least 2 hours before serving.
• Alternately, pour the mixture into a shallow freezer container and freeze, uncovered, for 1 - 2 hours, or until the mixture begins to set around the edges. Turn the mixture into a bowl and, with a fork, stir until smooth. Return to the freezer container, cover, and freeze for another 2 - 3 hours, until firm.

RICH PEACH ICE CREAM

Steps:

• In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the peaches, evaporated milk, condensed milk, sugar, lemon juice, extracts and salt. Beat in whipped topping just until combined. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to freezer containers; freeze for 2-4 hours before serving.

EXTRA-RICH STRAWBERRY ICE CREAM

Steps:

• In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly pour the hot cream into the eggs and whisk until smooth.
• Return to the double boiler and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon. Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight.
• Rinse and hull the berries. Roughly chop the berries and transfer half to a small bowl. Mash the other half with a fork or potato masher; they will not be smooth but still a little chunky. Add them to the chopped berries. Chill for at least 1 hour. Pour the cream into the canister of an ice cream maker. Freeze according to manufacturer's instructions. When the ice cream is the consistency of whipped cream, stir in the berries. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.

RICH, TART LEMON SORBET RECIPE

Steps:

• Whisk all ingredients except salt together in a bowl until thoroughly combined. Add salt to taste. If water and lemon juice are not chilled, chill in refrigerator until cold.
• Churn in ice cream machine according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until firm, 2 to 3 hours.