Lemon Tart Ice Cream Recipes

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TART LEMON ICE CREAM



Tart Lemon Ice Cream image

You don't need an ice cream maker for this easy tart recipe. Just freeze in a dish right in your freezer.

Provided by VRMWIFE

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 4h

Yield 4

Number Of Ingredients 4

1 large lemon, juiced and zested
1 cup white sugar
1 cup milk
1 cup heavy cream, chilled

Steps:

  • Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
  • Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 57.4 g, Cholesterol 86.4 mg, Fat 23.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.5 g, Sodium 48.4 mg, Sugar 52.9 g

SWEET-TART LEMON ICE CREAM SANDWICHES



Sweet-Tart Lemon Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Mix 2 tablespoons each coarse white sugar and lemon- or lime-flavored gelatin powder. Sandwich lemon sorbet between lemon cookies; roll the sides in the sugar mixture. Freeze at least 1 hour

THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

Steps:

  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake crust until light golden brown, 15 to 20 minutes.
  • Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
  • Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g

LEMON TART ICE CREAM



Lemon Tart Ice Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 19h

Yield 24 (1/2 cup) servings

Number Of Ingredients 22

1/2 cup plus 1 teaspoon whole milk
2 cups heavy cream
1 tablespoon inverted sugar*
8 egg yolks
1 cup plus 4 tablespoons granulated sugar
1/2 cup plus 2 tablespoons milk powder
1/2 cup plus 2 tablespoons stabilizer (available online and in specialty baking stores)
3/4 cup chopped candied lemon zest
2 tablespoons lemon oil extract
4 tablespoons unsalted butter
1/2 cup plus 1 tablespoon powdered sugar
1/2 cup all-purpose flour
1/2 cup plus 3 tablespoons almond flour
2 teaspoons kosher salt
4 egg whites
1/2 cup plus 2 teaspoons granulated sugar
3/4 cup plus 1 tablespoon powdered sugar
4 eggs
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup plus 3 tablespoons powdered glucose (available online and in specialty baking stores)
1 cup fresh lemon juice
3/4 cup butter, softened

Steps:

  • Lemon Ice Cream Base:
  • Combine whole milk, heavy cream, inverted sugar, egg yolks, granulated sugar, milk powder, and stabilizer in a large stainless steel bowl. Place the bowl over boiling water.
  • Stirring constantly, slowly cook the mixture until a thicker consistency. Add chopped candied lemon zest and lemon oil extract to the mixture. Cool down the mixture over an ice water bath. Cover and refrigerate the ice cream bath overnight. The next day, process in an ice cream maker according to manufacturer's directions.
  • Crumbles:
  • Preheat the oven to 350 degrees F.
  • In the bowl of a stand mixer, cream the butter and sugar on low speed. Add flour, almond flour, and salt and continue mixing on low until fully incorporated, about 3 to 4 minutes. Using your hands, break the dough into small crumbles and place them on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Let cool completely and cover with plastic wrap to keep dry.
  • Meringue:
  • Preheat the oven to 250 degrees F.
  • In a clean, dry mixing bowl, whip the egg whites to soft peaks. On low speed, gradually add the granulated sugar to the meringue, increase the speed, and whip the meringue to stiff peaks. Transfer meringue to a piping bag and pipe out the meringue into long cylinder shapes on a silpat or piece of parchment paper. Dust the tops with the powdered sugar. Bake for 2 hours. Let cool completely. Crumble the meringue and cover with plastic wrap to keep dry.
  • Lemon Tart Ice Cream:
  • Combine eggs, granulated sugar, powdered glucose, and fresh lemon juice in a large stainless steel bowl. Place the bowl over a large pan of boiling water. Stirring constantly, slowly cook the mixture to curd consistency. Place the mixture over an ice water bath and cool down to 100 degrees F. Add butter and combine well. Refrigerate the mixture until very cold.
  • Process the ice cream in an ice cream maker according to manufacturer's directions. Transfer the ice cream to a large mixing bowl and fold in the crumbles and meringue pieces. Then add the lemon ice cream base and fold to combine until the 2 ice creams are nicely marbled. Transfer to airtight containers and freeze until hardened, about 2 hours.

LEMON ICE CREAM TARTS



Lemon Ice Cream Tarts image

Make and share this Lemon Ice Cream Tarts recipe from Food.com.

Provided by Audrey M

Categories     Frozen Desserts

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 3

1 quart vanilla ice cream, slightly softened
6 ounces frozen lemonade concentrate, undiluted
12 (3 inch) commercial graham cracker tart shells

Steps:

  • Place softened ice cream and lemonade concentrate in container of an electric blender; process until smooth. Pour mixture into tart shells.
  • Place tart shells on a baking sheet, and freeze until firm.
  • Place frozen tarts in heavy-duty, zip-top plastic bags.
  • Carefully remove filled crusts about 5 minutes before serving.

Nutrition Facts : Calories 523.2, Fat 25.2, SaturatedFat 7.4, Cholesterol 21.1, Sodium 494.6, Carbohydrate 71.9, Fiber 1.6, Sugar 49, Protein 5.1

SWEET & TART LEMON JELL-O



Sweet & Tart Lemon Jell-O image

With its sunny lemon color, this gelatin mold brightens up any table. I usually make two molds for parties because it disappears so quickly. -Patricia Ryzow, Thousand Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 8

1 envelope unflavored gelatin
1 cup cold water
2 cups boiling water
2 packages (3 ounces each) lemon gelatin
1 can (12 ounces) frozen limeade concentrate, thawed
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
Quartered fresh strawberries and fresh mint

Steps:

  • In a small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Remove from heat., In a large bowl, add boiling water to lemon gelatin; stir 2 minutes to completely dissolve. Stir in unflavored gelatin mixture and limeade concentrate. Refrigerate until slightly thickened., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Beat gelatin mixture until frothy; fold in whipped cream. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate, covered, until set., To serve, unmold onto a large plate. Serve with strawberries and mint.

Nutrition Facts : Calories 252 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 46mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 3g protein.

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