Lemon Ice Recipes

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LEMON ICE



Lemon Ice image

Pucker up for this sweet-tart treat. The delicious lemon dessert is a perfectly refreshing way to end a summer meal...or any meal, for that matter. -Concetta Maranto Skenfield, Bakersfield, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 5

2 cups sugar
1 cup water
2 cups lemon juice
Lemon slices
Fresh mint leaves, optional

Steps:

  • In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.

Nutrition Facts : Calories 279 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 74g carbohydrate (67g sugars, Fiber 0 fiber), Protein 0 protein.

ITALIAN LEMON ICE



Italian Lemon Ice image

As kids my grandmother used to always make this Italian lemon ice on hot summer days. We loved them and now my kids love them too. The adult version is tasty too!

Provided by tcasa

Categories     World Cuisine Recipes     European     Italian

Time 5h

Yield 6

Number Of Ingredients 7

5 cups water
⅔ cup white sugar
2 teaspoons lemon zest
¾ cup freshly squeezed lemon juice
12 leaves fresh mint, or as needed
1 lemon, cut into wedges
1 fluid ounce raspberry-flavored liqueur (such as Chambord®)

Steps:

  • Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
  • Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
  • Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
  • Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 7.2 mg, Sugar 25 g

CHEF JOHN'S LEMON ICE



Chef John's Lemon Ice image

Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h10m

Yield 8

Number Of Ingredients 5

4 cups cold water
⅞ cup white sugar
2 tablespoons lemon zest
1 cup freshly squeezed lemon juice
1 teaspoon lemon extract

Steps:

  • Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
  • Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4 mg, Sugar 22.6 g

LEMON ICE



Lemon Ice image

This refreshing frozen lemon dessert is dairy free. It comes from Chris Bianco of the cookbook, Bianco.

Provided by Chris Bianco

Categories     HarperCollins     Lemon     Lemon Juice     Frozen Dessert     HarperCollins     Ice Cream

Yield 1 quart

Number Of Ingredients 7

3/4 cup sugar
2 tablespoons grated lemon zest
4 cups water
1 teaspoon Cointreau or Grand Marnier
1 1/3 cups fresh lemon juice (8 or 9 lemons)
Special Equipment
Ice cream maker

Steps:

  • Combine the sugar, lemon zest, and water in a medium saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove the mixture from the heat, pour into a large bowl, and allow to cool completely. Add the Cointreau or Grand Marnier and lemon juice and stir to mix thoroughly. Cover and refrigerate until well chilled, at least 4 hours.
  • Churn the mixture in the ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 1 hour.
  • Serve the ice in paper cups or small bowls.

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.

LEMON ICE



Lemon Ice image

Provided by Sandra Lee

Categories     dessert

Time 5m

Yield 6 servings

Number Of Ingredients 4

1 (1.5-ounce) can frozen lemonade mix concentrate
2 tablespoons packaged lemon gelatin mix
1 tablespoon sugar
Ice

Steps:

  • In a blender, pulse lemonade, gelatin and sugar. Add ice to almost fill blender and continue to pulse until ice is crushed. Pour into glasses and serve.

ITALIAN LEMON ICE (GRANITA)



Italian Lemon Ice (Granita) image

Lemon granita is easily the most popular of all Italian ices, and with good reason. On a hot summer's day, no refreshment beats it tangy, revitalizing taste. Prep time included chill time. From The Mediterranean Vegan Kitchen.

Provided by Bev I Am

Categories     Frozen Desserts

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 cups water
1 cup sugar
1 pinch salt
1 cup fresh lemon juice (juice of about 6 medium lemons)
1 1/2 teaspoons finely grated fresh lemons, rind of (about the peel from 1 medium lemon)
2 teaspoons lemon extract

Steps:

  • Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
  • Cook, stirring constantly, until the sugar is completely dissolved.
  • Add the salt, stir, and remove the pan from the heat.
  • Stir in the remaining water and let cool to room temperature.
  • Cover and refrigerate for a minimum of 1 hour.
  • Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
  • Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
  • Pour into the chilled metal pan.
  • Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
  • Stir the ice crystals into the center of the pan and return to the freezer.
  • Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
  • To serve, scoop the granita into chilled dessert bowls or goblets.
  • (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
  • Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
  • To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.

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.

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