LEMON CURD ICE CREAM
A bright and creamy lemon ice cream with a thick swirl of tangy lemon curd.
Provided by Tricia
Categories Dessert Frozen dessert Ice Cream
Time P1DT45m
Number Of Ingredients 10
Steps:
- Using a vegetable peeler, remove the zest from 2 lemons. You'll want large strips of zest, with no white pith.
- In a medium heavy bottom saucepan, combine the lemon zest and sugar with 2 cups of milk, sea salt and corn syrup. Bring the mixture to a boil over medium-high heat and cook for 3 minutes stirring frequently. Remove from the heat and cover with a lid. Steep for 30 minutes.
- Combine the cornstarch with the remaining 2 tablespoons of milk. Stir until smooth and set aside.
- Set the saucepan back on the stove top and warm on medium-high. Whisk in the cornstarch slurry and cook until slightly thickened, about 1 minute.
- Remove from the heat and whisk in the cream cheese adding one piece at a time. Whisk until melted then add lemon juice. Whisk until blended.
- Set a large clean bowl in an ice bath. Add the heavy cream to the clean bowl and place a fine mesh sieve over the bowl. Pour the warm ice cream base through the sieve into the bowl with the heavy cream. Discard lemon zest. Whisk the ice cream every five minutes or so, or until cooled, about 30 minutes.
- Cover and refrigerate for 8 hours or overnight. Process according to the manufacturer's directions for your ice cream maker.
- Spoon about ⅓ of the lemon ice cream into an airtight container. Dollop ⅓ of the lemon curd in spoonfuls on top. Repeat with half the remaining ice cream and half of the remaining curd. Make a third layer, using all the ice cream base and curd. Swirl the curd into the ice cream using a table knife. Cover and freeze until set. This can take up to 8 hours for the best consistency.
Nutrition Facts : Calories 2731 kcal, Carbohydrate 351 g, Protein 29 g, Fat 140 g, SaturatedFat 86 g, TransFat 1 g, Cholesterol 422 mg, Sodium 1186 mg, Fiber 1 g, Sugar 331 g, UnsaturatedFat 38 g, ServingSize 1 serving
LEMON CUSTARD ICE CREAM
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
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.
ZESTY LEMON ICE CREAM COOKIE SANDWICHES
A double dose of lemon makes these frosty ice cream sandwiches irresistible. The cookies have lemon zest, lemon juice and lemon extract, and before they're sandwiched with vanilla ice cream, they're smeared with tangy lemon curd.
Provided by Kardea Brown
Categories dessert
Time 4h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
- Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
- Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
- Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
- To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.
LEMON MERINGUE ICE CREAM PIE
Amazing pie, from the cover of Bon Apetite Magazine, April 2007. From their R.S.V.P. column. This recipe comes from Jamie's Restaurant in Pensacola, FL. I served it at Memorial Day family get-together, and everyone said it was amazing. I agree. A bit time consuming to put together, but SO worth it! Time to make is an estimate (I didn't really keep track.) Freezing times are included in the "passive cooking time".
Provided by MathMom.calif
Categories Pie
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For the lemon curd: Whisk eggs and egg yolks together in a medium bowl and set aside.
- Melt butter in a medium metal bowl set over a large pot of simmering water.
- Whisk in sugar, lemon juice, lemon peel and salt. Gradually whisk in eggs yolk mixture. (Thin stream and whisk constantly, be careful not to cook the eggs. May want the egg yolks at room temperature before beginning this step.).
- Continue cooking and whisking until thick and thermometer reads 178-180 degrees F, about 8 minutes. (I was unable to get my mixture above 162, even after turning water up to boiling and cooking for 14 minutes, but it seemed thick, so I stopped for fear of over cooking, and it turned out fine.).
- Transfer curd to a small bowl and cover with plastic wrap pressed down to the surface. Chill for a minimum of 4 hours.
- NOTE: Curd can be made up to 2 days ahead.
- For the crust: Preheat the oven to 400 degrees.
- Mix together pecans, sugar and butter in a medium bowl until moistened. Press into a 9-inch glass pie dish--mixture will be crumbly. (I used a 10-inch glass pie dish.).
- Bake crust until lightly toasted, about 12 minutes. Crust will slip down the sides of the dish. Use the back of a spoon to press crust back into place.
- Cool crust on a rack. Freeze crust for 30 minutes.
- Dollop 1 1/2 cups of the softened ice cream into the bottom of the crust and spread into an even layer. Spread the lemon curd over the ice cream and freeze until firm, about 2 hours. (Note: I froze after putting in the first ice cream layer, too, for about 30 minutes.).
- Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours.
- For the meringue: Using an electric mixer, beat egg whites in a medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, swirling decoratively.
- NOTE: All steps above can be done up to one day ahead of time. Freeze pie until ready to brown the meringue.
- To finish the pie, using a kitchen butane torch, toast the meringue until golden in spots or place pie in a preheated 500 degree F oven until meringue is golden in spots, watching to prevent burning (about 3 minutes). (I used the oven method.).
- Cut pie into wedges and serve immediately.
Nutrition Facts : Calories 571.3, Fat 36.9, SaturatedFat 14.5, Cholesterol 152.5, Sodium 158.5, Carbohydrate 56.4, Fiber 2.4, Sugar 52.4, Protein 7.8
LEMON CURD ICE CREAM
Make and share this Lemon Curd Ice Cream recipe from Food.com.
Provided by McCarthy
Categories Frozen Desserts
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put the egg yolks, lemon rind nd juice, sugar and butter into a small saucepan. Put over a gentle heat and stir until the butter has melted and the curd coats the back of the spoon.
- Allow the curd to cool and then stir the yoghurt into it. Cover closely and freeze.
- Take the ice cream out of the freezer and put it in the refrigerator about an hour before serving.
Nutrition Facts : Calories 275.3, Fat 18.9, SaturatedFat 11.2, Cholesterol 170.2, Sodium 25.5, Carbohydrate 26.8, Fiber 1.7, Sugar 22.6, Protein 3.5
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