Freezer Tray Fresh Lemon Ice Cream Recipes

FRESH LEMON ICE CREAM

Steps:

• Mix the cream, milk, and sugar together and stir until the sugar is completely dissolved.
• Add the food coloring if you are going to use it.
• 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.
• You can eat it soft right from the machine, or freeze it longer for a firmer scoop.

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.

HOMEMADE LEMON ICE CREAM

Steps:

• Prepare to make the ice cream by placing the Cuisinart bowl in the freezer for 24 hours.
• In a large bowl, place milk, whipping cream, sugar, salt, and vanilla. Whisk to combine, or use a mixer on low speed.
• Add lemon juice and lemon zest. Combine well.
• Cover and place in refrigerator for 1 to 2 hours, or overnight.
• Remove the milk mixture from the refrigerator and gently whisk together.
• Remove the Cuisinart bowl from the freezer and place it on the ice cream maker.
• Pour the milk mixture into the frozen bowl.
• Add the mixing paddle and easy-lock lid. Churn for 20 minutes.
• When finished, put the ice cream in a freezer safe container.
• Freeze until firm.
• Garnish with fresh lemon zest if desired. Serve & enjoy!

FRESH LEMON ICE CREAM

Steps:

• In a large bowl gently stir together with a whisk the cream and sugar until the sugar dissolves, approximately 10-15 minutes.
• Gradually stir in the lemon juice and whisk to combine, then add the half and half combine well.
• Pour the mixture into a loaf pan (8 inch/ 20 cm), cover with plastic wrap and freeze until firm 3-4 hours or over night. Scoop and serve. Enjoy!

FREEZER TRAY FRESH LEMON ICE CREAM

Steps:

• In a large bowl, combine the lemon zest, lemon juice, and sugar and stir to combine well.
• Gradually add the cream, salt, and, if desired, the food coloring, stirring constantly. Continue to stir until sugar is dissolved.
• Pour the mixture into ice cube trays with the dividers removed or into an 8 x 8 inch METAL baking pan. Cover tightly with foil and freeze until the mixture is solid around the edges and mushy in the middle. Stir well with a wooden spoon, cover with foil, and continue to freeze until completely firm. Serves 2.
• Dori Sanders' Country Cooking.

LEMON ICE CREAM

Steps:

• Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk egg yolks, fresh lemon juice, and remaining 1/4 cup sugar in large heatproof bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170°F to 175°F, about 5 minutes (do not boil). Strain custard into clean bowl; cover and chill until cold, about 3 hours.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze until firm. DO AHEAD: Ice cream can be made 5 days ahead. Keep frozen.

EASY, SPECTACULAR FREEZER ICE CREAM - NO MACHINE NEEDED!

Steps:

• In a large bowl, mix condensed milk and fruit puree/flavorings thoroughly.
• In a separate bowl, beat chilled whipping cream until stiff peaks form.
• Fold whipping cream into condensed milk mixture, along with any stir-ins (like cookie pieces, fruit chunks, candy, etc.) that you desire.
• Pour into a plastic or metal container (not glass), cover, and freeze for at least 4 hours or overnight. Scoop and enjoy!
• Makes about 1 1/2 pints (3 cups).
• Note on flavorings: Fruit puree or a strong fruit juice (even concentrate) works well, but be sure it's unsweetened or relatively sour or your ice cream will be too sweet. Lemon juice works great, as does margarita mix; top with crushed pretzels when serving for a salty-sweet treat. Or use brewed coffee or tea. If using tea, steep 3 teabags in 1/3 cup of hot water for about 5-7 minutes and press the water out of the teabags when removing them. I just made an excellent chamomile tea ice cream this way; it had a lovely, delicate flavor.
• Another note: I've heard you can substitue Cool Whip for the whipping cream--I'd go with about 1 1/2 to 2 cups--but as I haven't tried it myself, I can't vouch for the results. It would make it lower fat and easier to put together, but the texture might suffer.

LEMON ICE CREAM

Steps:

• Have ready an ice-cream maker. In a saucepan whisk together zest, lemon juice, and sugar. Cook mixture over moderate heat, stirring, until sugar is dissolved, about 10 minutes, and cool to room temperature.
• In a bowl whisk together cream, milk, and salt and stir in lemon syrup. Transfer mixture to ice-cream maker and freeze. Transfer ice-cream to an airtight container and put in freezer to harden. Ice cream may be made 3 days ahead

TART LEMON ICE CREAM

Steps:

• Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
• Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.