ROSE WATER ICE CREAM
This recipe comes from a cutting from a Sainsbury's magazine article on Moroccan cuisine, that I've been saving since July 2001. I love rosewater, I love ice cream, but I'm afraid that so far this remains un-tested. But it does sound lovely and I know I'll make it one day! This recipe is suitable for ice-cream machines, but you don't need one. Cooking time is freezing time, but an ice-cream machine will be quicker. Posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Frozen Desserts
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat the milk slowly in a pan to boiling point.
- Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time.
- Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil).
- Pour into a bowl, cool then refrigerate until chilled, stir in the cream and rosewater then either churn in an ice-cream maker or pour into a shallow plastic box and place in the freezer until completely frozen (after 2 hours of freezing, you may wish to remove the ice cream from the freezer and whisk it to remove any ice crystals that form at the edges - repeat this twice more during the freezing process).
- 30 minutes before serving, place the ice cream in the fridge to soften.
Nutrition Facts : Calories 169.7, Fat 16.4, SaturatedFat 9.6, Cholesterol 156.5, Sodium 30.9, Carbohydrate 3, Sugar 2, Protein 3.1
TRADITIONAL MEYER LEMON GELATO
Sicilians makegood use of the many citrus groves ontheir island; a traditional breakfast is ascoop of lemon gelato served on brioche. Of course, the combination isalso suitable for dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a small saucepan, cook lemon juice over medium-low heat until reduced by three-quarters, about 30 minutes. Remove from heat; let cool completely.
- In a medium heavy-bottom saucepan, bring milk and lemon zest just to a simmer over medium heat. Remove from heat; cover, and steep 30 minutes.
- In a mixing bowl, beat yolks and sugar on medium-high speed until very thick and pale, about 5 minutes.
- Prepare an ice bath; set aside. Return milk mixture to a simmer; whisk half into egg-yolk mixture. Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon.
- Remove from heat; immediately stir in cream. Pass mixture through a fine sieve into a medium bowl set in the ice bath; let stand, stirring frequently, until chilled. Stir in reduced lemon juice.
- Freeze mixture in an ice-cream maker according to manufacturer's instructions. Store in an airtight container in the freezer until ready to serve, up to 1 week.
LEMON ICE CREAM WITH BERRIES
Lemon ice cream -- made with lemon zest and heavy cream -- makes a gorgeous pairing with summer berries.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time P1DT1h
Number Of Ingredients 8
Steps:
- Refrigerate a 5-by-9-inch loaf pan. Stir together granulated sugar and lemon juice until sugar is dissolved. Stir in cream. Freeze mixture in an ice cream maker according to manufacturer's directions, adding lemon zest 10 minutes before ice cream is ready. Transfer to chilled pan, cover, and freeze overnight. Let soften 10 minutes before serving.
- Meanwhile, combine vanilla seeds and brown sugar in a bowl. Add berries; toss gently to combine. Let stand 15 minutes to allow juices to release. Serve ice cream with berries.
SUPER LEMON ICE CREAM
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
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
ROSE WATER ICE CREAM WITH MEYER LEMON ZEST
Substitute a standard lemon if Meyer lemon is unavailable. Found on spicelines.com. PS As the ice cream was churning, toasted chopped pistachios sounded like a good addition but I had none on hand. One tablespoon of rosewater was the perfect amount for my tastes.
Provided by COOKGIRl
Categories Frozen Desserts
Time 40m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Add an inch of water to the bottom half of a double boiler and bring it to a simmer over a medium flame. (See below if you do not have a double boiler.).
- Combine the milk and cream in another pot and heat the mixture gently over a low flame.
- In the top of the double boiler, whisk the egg yolks and sugar to combine. Set the mixture over the simmering water and keep whisking as you slowly pour in the warm milk and cream. Continue to whisk until the mixture begins to thicken-do not allow it to boil or it will curdle. When the mixture has thickened enough to lightly coat the back of a spoon, remove from the heat.
- Stir in the grated lemon zest and let cool to room temperature.
- Stir in one tablespoon of rosewater and taste. If a stronger flavor is desired, add a little more rosewater, a teaspoon at a time. Pour the mixture into a covered container and chill in the refrigerator for 3 or more hours.
- Taste the mixture after it is cold and adjust the flavor if necessary. Freeze in an ice cream maker according to the manufacturer's directions. For my ice cream maker, the mixture was done churning in about 30 minutes.
- Serve as soon as it is ready, garnished with organic, unsprayed rose petals if desired. Or place in a covered container and store in the coldest part of your freezer.
- Note: If you do not have a double boiler, you can approximate one by setting a large, heat-proof bowl into the top of medium, heavy-bottomed pot filled with an inch of water. Be sure that the simmering water does not touch the bottom of the bowl, or the ice cream mixture may curdle. The bowl should sit partway into the pot, but well above the water.
Nutrition Facts : Calories 1334.7, Fat 105, SaturatedFat 62.6, Cholesterol 770, Sodium 204.4, Carbohydrate 85.5, Sugar 79.8, Protein 18.1
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