Lemon Ice Cream With Berries Recipes

LEMON-BERRY ICE CREAM PIE

Steps:

• Spoon ice cream into pie crust; freeze 2 hours or until firm., Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm. , Remove from freezer 10 minutes before serving. Serve with strawberries.

LEMON ICE CREAM WITH BERRIES

Steps:

• Refrigerate a 5-by-9-inch loaf pan. Stir together granulated sugar and lemon juice until sugar is dissolved. Stir in cream. Freeze mixture in an ice cream maker according to manufacturer's directions, adding lemon zest 10 minutes before ice cream is ready. Transfer to chilled pan, cover, and freeze overnight. Let soften 10 minutes before serving.
• Meanwhile, combine vanilla seeds and brown sugar in a bowl. Add berries; toss gently to combine. Let stand 15 minutes to allow juices to release. Serve ice cream with berries.

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.

LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL

Steps:

• Make lemon ice cream:
• Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks' note, below).
• Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
• Make blueberry compote:
• Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
• Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
• Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
• Make sandwich layers while compote chills:
• Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
• Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
• Assemble sandwiches:
• Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
• Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.

BERRY DELICIOUS ICE CREAM

Steps:

• In a small pot combine the blueberries, sugar, and cinnamon stick. Put pot over medium heat and cook until sugar dissolves and berries burst. Remove pot from heat and add the orange flavored liqueur and the raspberries. Gently mix to combine, careful not to mush the raspberries.
• Scoop ice cream into individual bowls. Top ice cream with warm berry compote.

LEMON AND BERRY ICEBOX CAKE

Steps:

• Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
• Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

LEMON AND BLUEBERRY ICE CREAM TERRINE

Steps:

• 1. Line a 9 1/2 x 4 x 3-inch loaf pan with a double layer of plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides.
• 2. Combine 1 pint of ice cream with the blueberries in a food processor and process until smooth. Place in the freezer to keep cold so it doesn't melt while you work.
• 3. Combine the remaining 2 pints of ice cream, the lemon juice, and the zest in a large bowl and mash with the back of a spoon until it is smooth but not yet melting. Spread half of the lemon ice cream in an even layer across the bottom of the prepared pan. Freeze for 10 minutes. Spread half of the blueberry ice cream mixture on top. Place the pan in the freezer until the blueberry layer is firm, at least 1 hour. Place the remaining blueberry ice cream and the remaining lemon ice cream in the freezer until ready to use.
• 4. When ready to continue, let the blueberry and lemon ice creams soften for 5 minutes on the counter, then spread the remaining lemon ice cream over the firmed-up blueberry ice cream in the pan. Spread the remaining blueberry ice cream on top of the lemon. Sprinkle the cookie crumbs over the blueberry ice cream in an even layer, pressing them lightly into the ice cream. Cover the pan with plastic wrap and freeze until firm, at least 3 hours and up to 1 week.
• 5. In a large bowl, using an electric mixer, whip the heavy cream with the confectioners' sugar and vanilla extract until it holds stiff peaks.
• 6. Remove the pan from the freezer and gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and invert. Gently tap to release the cake. Slice and serve with whipped cream on the side.