Sparkling Lemon Amaretti Ice Recipes

LEMON AMARETTI BISCUITS

Steps:

• Preheat the oven to 170ºC/150ºC fan.
• Line your baking sheet with baking parchment or a reusable non-stick baking liner.
• Finely grate the zest of two lemons. Put the lemon zest, ground almonds (200g), caster sugar (150g) into a large bowl.
• In a different bowl, beat your eggs whites (2 large) on a medium speed until they form a firm peak. Once firm, add the egg whites to the other ingredients and fold in the egg whites. Once combined add the limoncello/lemon juice (1 tbsp) and stir until you have a smooth paste.
• Put the icing sugar (3 tbsp) and caster sugar (3 tbsp) onto separate plates. Split the mixture into 16 balls (about 2-3cm in diameter). Roll each ball in the caster sugar and then the icing sugar and place onto the baking sheet. Allow about 3cm between each ball as they will spread a little in the oven.
• Cook for 15-17 minutes until you can see they're just starting to brown underneath the icing sugar.
• Take them out of the oven, leave to cool for a couple of minutes on the tray and then place onto a cooling rack.

SPARKLING LEMON & AMARETTI ICE

Steps:

• Line the base and sides of a 20cm cake tin with a round and two or three strips of plastic cut from two A4 clear plastic folders. Crush the amaretti biscuits fairly finely and mix into the melted butter, stirring well. Press into the base of the tin, smoothing with the back of a metal spoon.
• Tip the cheese into a large bowl, beat briefly to soften, then beat in the sugar, lemon zest and juice. Whip the cream until it just holds its shape, then fold into the mixture.
• Pour the lemon mixture into the tin and smooth the top. Freeze for 4 hours. For the topping, slice the lemons as thinly as possible. Put in a pan, cover with water and bring to the boil, reduce the heat and simmer for 20 minutes. Drain well.
• Tip the sugar into a small pan and add 3 tbsp water. Heat gently to melt the sugar, then add the lemon slices, increase the heat and cook until the lemons are caramelised (about 4-5 minutes). Cool to room temperature, then arrange in overlapping circles over the top. Drizzle over any syrup, then return to the freezer. (Can be frozen for up to 2 months.)
• Remove the dessert from the freezer 2-3 hours before serving, peel off the plastic and set on a serving plate. (Timing is not too critical, as it won't collapse, just become softer.) Tuck it away in the fridge until you are ready to serve.

AMARETTI ICE CREAM DESSERT

Steps:

• Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.

LEMON AND AMARETTI SEMIFREDDO WITH RASPBERRY SAUCE

Steps:

• Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
• Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
• Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.

SPARKLING LEMONADE

Steps:

• In a small saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. , Transfer to a pitcher. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Stir in club soda. Serve over ice.

ITALIAN LEMON ICE

Steps:

• Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
• Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
• Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
• Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.

CHEF JOHN'S LEMON ICE

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

SPARKLING SUGAR-FREE LEMON ICE

Steps:

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add seltzer, lemon zest and juice; stir. Pour into 9-inch square pan; cover.
• Freeze 3 hours or until frozen. Remove from freezer; let stand at room temperature 10 min. to soften slightly.
• Beat with electric mixer or blend in blender on high speed until smooth. Spoon into six dessert dishes. Store leftovers in freezer.

AMARETTI ICE CREAM DESSERT

Steps:

• crumble 4 amaretti cookies into each of 4 desssert cups and douse them with the liqueur. Top with ice cream, whipped cream and almonds. easy peasy lemon squeezy =).

VANILLA ICE CREAM WITH AMARETTI AND PLUM SAUCE

Steps:

• In a small metal bowl stir together the ice cream and the amaretti until the mixture is combined well and freeze the mixture, its surface covered with plastic wrap, for 30 minutes. In a small saucepan combine the plums, the sugar to taste, and the lemon juice and simmer the mixture, covered, for 10 minutes, or until the plums are very tender. Force the mixture through a sieve or the medium disk of a food mill set over a bowl, discarding the skins, let the sauce cool, and stir in the rum. Divide the ice-cream mixture between 2 bowls and pour the sauce over it.