Lemon Sorbet In Lemon Cups Recipes

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LEMON SORBET IN LEMON CUPS



Lemon Sorbet in Lemon Cups image

A cool and refreshing dessert for summer. Made with an ice cream maker. Using berry or superfine sugar is best.

Provided by Calee

Categories     Frozen Desserts

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup milk
1 cup whipping cream (unwhipped)
5 lemons, juice of (1 cup lemon juice)
2/3 cup sugar (berry or superfine sugar)
1/2 teaspoon lemon zest

Steps:

  • Mix all ingredients together, stirring well. If you cant get berry sugar or superfine sugar, regular sugar can be used if you put it thru a food processor and pulse a few times.
  • Cool in fridge for at least two hours.
  • Using ice cream machine follow manufactures intructions. (25 minutes) Is how long mine takes.
  • Scoop out pulp from lemons. Trim bottom of lemon cups so they dont rock.
  • When sorbet is ready scoop into lemon cups and garnish with lemon zest.
  • Return to freezer until ready to serve or store lemon sorbet in freezer and scoop just before serving.

Nutrition Facts : Calories 388.2, Fat 24.2, SaturatedFat 15.1, Cholesterol 90.1, Sodium 53.1, Carbohydrate 43, Fiber 0.3, Sugar 34.8, Protein 3.5

SUPER LEMON ICE CREAM



Super Lemon Ice Cream image

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

2 cups heavy whipping cream
1 cup half-and-half cream
1 ⅛ cups white sugar
3 tablespoons grated lemon zest
5 egg yolks
¾ cup fresh lemon juice

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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