Lemon Speculoos Ice Cream Recipes

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

Ingredients

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

LEMON-SPECULOOS ICE CREAM

Lemon-Speculoos Ice Cream image

The Belgians have their own version of gingersnaps, called speculoos (SPEC-oulooze). They're meant to be nibbled alongside the copious amounts of beer that Belgians drink, which was one of the many lessons I learned when I went to chocolate school there, at Callebaut College. The Belgians like their beer so much that the outdoor beer gardens are busy all year long, even during the freezing cold winters. You have to brush the snow off your table to put down your glass! The good news is that you don't have to worry about your beer getting warm. Back home, I found that speculoos go equally well when crumbled and folded into lemon ice cream, which can be consumed any time of the year.

Yield makes about 1 1/2 quarts (1 1/2 liters)

Number Of Ingredients 7

Ingredients

3 large lemons, preferably unsprayed
3/4 cup (150 g) sugar
1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
Pinch of salt
5 egg yolks
Speculoos (page 208), crumbled

Steps:

Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine.
Warm the milk with the lemon-scented sugar, 1/2 cup (125 ml) of the heavy cream, and salt in a medium saucepan. Cover, remove from the heat, and let infuse for 1 hour.
Rewarm the lemon-infused mixture. Pour the remaining 1 1/2 cups (375 ml) cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Discard the lemon zest and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove it from the machine, fold in the crumbled speculoos.
Since speculoos are meant to be enjoyed with beer, try pairing this ice cream with a fruity Belgian beer for dessert. I recommend the sour cherry-flavored kriek (the best brand is Lindemans), which you can find in well-stocked supermarkets and liquor stores.

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