LEMON ICE I
An easy citrus ice. I often use oranges instead.
Provided by bsteimle
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together lemon juice and zest with sugar until smooth. Slowly stir in milk. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden; freeze until firm, at least 2 hours.
- You may also use an ice cream maker. Follow the manufacturer's instructions. When sherbet is soft-serve consistency, serve immediately, or transfer to a container and freeze until firm.
Nutrition Facts : Calories 346.5 calories, Carbohydrate 78.1 g, Cholesterol 13 mg, Fat 3.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 67.8 mg, Sugar 74.2 g
LEMON ICE II
A nice and easy, healthy option for those with ice-cream machines and a little extra time. Deliciously creamy yet also light and refreshing!
Provided by jem
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 6
Number Of Ingredients 4
Steps:
- In the freezer canister of an ice cream maker, combine lemon zest, lemon juice, milk and sweetened condensed milk. Freeze according to manufacturers' directions.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 47.9 g, Cholesterol 14.9 mg, Fat 1.7 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 101.4 mg, Sugar 44 g
LEMON ICE
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
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.
SIMPLE LEMON ICE CREAM
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
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.
SIMPLE VANILLA ICE MILK
I've found that I often prefer a lighter ice cream without all the heavy cream and eggs. Here is a recipe I found for a simple ice milk that can be tweaked with variations (add your favorite fruit, nut, etc.) This originally had more sugar, but I found it too sweet, and now the sugar matches this similar recipe for "Tahitian Vanilla Ice Milk" on this site. Cooking time is freezing time.
Provided by Ames Shaps
Categories Frozen Desserts
Time 6h6m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine milk, sugar, and vanilla in a medium bowl. Stir till sugar is dissolved.
- If using Ice Cream Machine: Add milk mixture to an ice cream machine and process 20 minutes or until mixture thickens. Pour into tupperware and freeze 8 hours or overnight. Consistency may improve by stirring every 4 hours or so until fully frozen.
- If not using Ice Cream Machine: Pour into shallow freezer-proof dish and put in freezer. Stir every 2-4 hours once crystals form. Follow above directions for freezing.
Nutrition Facts : Calories 176.3, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 60.1, Carbohydrate 30.7, Sugar 25, Protein 4
LEMON ICE CREAM
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
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 ICEMILK
Categories Fruit Dessert Freeze/Chill
Number Of Ingredients 3
Steps:
- Zest 5 lemons, then juice them. Combine lemon juice, lemon zest, milk, and sugar, mix. Chill the mixture, then freeze (will take longer than ice cream to solidify, and may need several trips back to the freezer during the process).
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