1st Place Lemon Ice Cream For Ice Cream Maker Recipes

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SUPER LEMON ICE CREAM



Super Lemon Ice Cream image

Tart and tangy ice cream that is very refreshing in the summer!

Provided by AOSWALT

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 12h45m

Yield 10

Number Of Ingredients 6

2 cups heavy whipping cream
1 cup half-and-half cream
1 ⅛ cups white sugar
3 tablespoons grated lemon zest
5 egg yolks
¾ cup fresh lemon juice

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.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g

1ST PLACE LEMON ICE CREAM (FOR ICE CREAM MAKER)



1st Place Lemon Ice Cream (For Ice Cream Maker) image

I won first place with this super easy lemon ice recipe several years ago at a family freeze off. It's easy, refreshing and always a big hit. You can always change out the lemon for lime or orange juice and it's just as yummy! My kids love this recipe because they can "make it themselves" (with a little help).

Provided by CandyTX

Categories     Frozen Desserts

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 3

2 lemons, juice of
2 cups white sugar
4 cups milk

Steps:

  • Place all ingredients directly into ice cream maker.
  • Stir well, until smooth.
  • Freeze according to manufacturer's directions.
  • Note: This one takes a bit longer to fully firm up, but it's worth it!

Nutrition Facts : Calories 551.6, Fat 9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 121.1, Carbohydrate 114, Fiber 0.8, Sugar 100.5, Protein 8.3

LEMON CUSTARD ICE CREAM



Lemon Custard Ice Cream image

I found this recipe several years ago and make it whenever I have the opportunity. One thing I like about this ice cream--other than the pleasant lemon taste--is that it does not turn icy the next day. -Susan Litwak Bellevue, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 quarts.

Number Of Ingredients 7

2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 cups whole milk
4 large eggs, lightly beaten
3 cups heavy whipping cream
1 cup lemon juice

Steps:

  • In a large saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly., Whisk a small amount of hot milk mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160° and coats the back of a metal spoon., Remove from the heat; stir in cream and lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 318 calories, Fat 20g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 100mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.

SIMPLE LEMON ICE CREAM



Simple Lemon Ice Cream image

Just five ingredients (and no ice cream maker!) are all you need to make this refreshing ice cream. We enjoy generous scoops of it in summer. -Janet Eisner, Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 quart.

Number Of Ingredients 5

1 cup milk
1 cup sugar
1/3 cup lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice. , In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 221 calories, Fat 12g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 27mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON ICE CREAM



Lemon Ice Cream image

This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Lemon     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough ice cream for 12 sandwiches

Number Of Ingredients 6

1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1 cup sugar
3 large eggs
2 cups half-and-half
1/2 teaspoon vanilla

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.

SUPER LEMON ICE CREAM



Super Lemon Ice Cream image

This is tart and sweet and refreshing, and EASY! No custard-making, no hours of refrigeration, although it does require an ice cream maker. Be sure to read the instructions before prepping your ingredients; this will require 2-3 lemons. From "The Perfect Scoop" by David Leibowitz.

Provided by Sass Smith

Categories     Frozen Desserts

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 5

3 teaspoons lemon zest
1/2 cup sugar
1/2 cup lemon juice
2 cups half-and-half
1 pinch salt

Steps:

  • Zest lemons directly into food processor. Pour in sugar and process until the sugar is faintly lemon-colored and the zest is finely ground.
  • Juice the lemons you just zested and pour the measured juice into the sugar/zest mixture. Blend until the sugar dissolves.
  • Add half and half and blend. If desired you can add a few drops of yellow food coloring at this point, as the finished product is a very pale, clear, almost-yellow color.
  • Chill for about an hour; the product may break up, but just stir it back together.
  • Freeze in an ice cream machine according to manufacturer's directions.

Nutrition Facts : Calories 131.2, Fat 7, SaturatedFat 4.3, Cholesterol 22.4, Sodium 44.4, Carbohydrate 16.5, Fiber 0.1, Sugar 13, Protein 1.9

LEMON ICE II



Lemon Ice II image

A nice and easy, healthy option for those with ice-cream machines and a little extra time. Deliciously creamy yet also light and refreshing!

Provided by jem

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h15m

Yield 6

Number Of Ingredients 4

1 lemon, zested and juiced
1 lemon, juiced
2 cups cold milk, chilled
1 (14 ounce) can nonfat sweetened condensed milk, chilled

Steps:

  • In the freezer canister of an ice cream maker, combine lemon zest, lemon juice, milk and sweetened condensed milk. Freeze according to manufacturers' directions.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 47.9 g, Cholesterol 14.9 mg, Fat 1.7 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 101.4 mg, Sugar 44 g

LEMON OR LIME ICE CREAM



Lemon or Lime Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield About 1 1/2 pints

Number Of Ingredients 6

Zest of 4 lemons or limes, plus juice of 1 lemon or lime
2/3 cup sugar
2 cups heavy cream
1 cup whole milk
1/8 teaspoon fine sea salt
6 large egg yolks

Steps:

  • In a food processor, pulse together zest of 3 lemons or limes with granulated sugar until smooth and brightly colored.
  • In a small pot, simmer heavy cream, milk, citrus sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
  • Stir in the juice and zest of the remaining lemon or lime. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 53 milligrams, Sugar 14 grams

LEMON LIME ICE CREAM



Lemon Lime Ice Cream image

The French "creme anglaise" method of ice-cream making gives ice cream a rich, voluptuous flavor and texture.

Provided by Martha Stewart

Yield Makes 2 quarts

Number Of Ingredients 6

1/2 cup milk
3 1/2 cups heavy cream
1 cup sugar
2 large unblemished lemons
3 unblemished limes
6 egg yolks

Steps:

  • In a nonreactive pan, combine the milk, 1/2 cup of the cream, the sugar, and the grated zest of 1 lemon and 1 lime. Heat the mixture, without letting it boil, just until the sugar is dissolved, about 8 to 10 minutes. Set the pan aside for 10 minutes.
  • Whisk together the egg yolks, and slowly whisk in milk-and-cream mixture. Return to pan and cook over a low flame, stirring with a wooden spoon, until mixture thickens to a custardlike consistency, about 8 minutes. Do not let it get too hot or the eggs will curdle.
  • Pour through a strainer into a large nonreactive bowl. Add the grated zest of the remaining lemon and 2 limes. Let stand for 10 minutes. Squeeze all the lemons and limes; add 3/4 cup of the combined juices and the remaining 3 cups cream. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.

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Top Asked Questions

What is the best way to make lemon ice cream?
Light and refreshing homemade lemon ice cream. In a pan mix together zest, juice, sugar, salt and eggs. Add in 1 cup whole milk and vanilla. Cook the mixture over medium heat, stirring constantly until it comes to a simmer. Strain through a sieve to remove zest if desired.. Cover with plastic wrap and refrigerate until cold.
What is the origin of lemon ice cream?
Arabs used milk rather than fruit juices in their ice cream. In the 10th century ice cream was being made throughout the Arab cities. They used milk or cream and sometimes yogurt flavored with rose water, dried fruits and nuts. I love trying different flavors but this lemon ice cream has to be the best one I have savored in a very long time.
How do you Make Lemonade with cream and milk?
Combine milk, cream and sugar in a bowl. Whisk well until sugar dissolves. Stir in lemon zest and lemon juice. Mix well. Pour into a bowl, cover and freeze approximately 2 hours, until mixture is just starting to set up, and very thick and chilled.
How to make lemon ice cream with a Cuisinart machine?
Make sure your mixture and your lemon juice are cold, and when you are just about to add the cream to your ice cream maker, add the lemon juice and extract. Pour into the machine and process according to the instructions. On the basic Cuisinart machine it takes about 20 minutes.

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