LEMON AND BASIL ICE CREAM
From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa. This recipe uses an ice cream maker, freezing time not included. Use the general guide lines on your specific ice cream maker.
Provided by AmandaInOz
Categories Frozen Desserts
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the milk just to the boiling point, then add the basil leaves and lemon rind. Take off the heat and leave to infuse for 1 hour.
- Beat the sugar and yolks together until pale and fluffy. Strain the milk, pressing the basil and lemon rind to extract any last bits of flavour. Stir this into the egg and sugar mixture.
- Put your bowl on top of a sauce pan of simmering water. Stir the liquid in the bowl constantly until it thickens slightly. If you scrape the back of a spoon through the mixture and it leaves a path, your custard is ready. Immediately pour it into another bowl and leave to cool.
- When cool, add the lemon juice to the custard. In a separate bowl, beat the cream lightly. When the cream has thickened, add to the custard mixture.
- Freeze in an ice cream maker, stopping three times during the freezing process to beat the mixture with an electric beater.
Nutrition Facts :
BASIL-LEMON ICE
Provided by Food Network Kitchen
Time 5h5m
Number Of Ingredients 0
Steps:
- Bring the juice of 5 lemons and 3/4 cup each sugar and water to a boil. Add 1/2 cup basil leaves and the zest of 2 lemons (in wide strips) and steep, off the heat, 45 minutes; strain. Add 2 cups cold water, then pour into a baking dish and freeze 1 hour. Meanwhile, hollow out 6 of the juiced lemon halves and freeze. Scrape the ice with a fork; freeze 4 more hours, scraping every hour. Serve in the lemon cups.
- SERVES: 4; Calories: 159; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 0 grams; Total carbohydrates: 42 grams; Sugar: 39 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 6 milligrams
Nutrition Facts : Calories 159 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 6 milligrams, Carbohydrate 42 grams, Protein 0 grams, Sugar 39 grams
SUPER LEMON ICE CREAM
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
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
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