Best 20 Lemon Ice Cream Recipes

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**Indulge in a Refreshing Symphony of Flavors: Lemon Ice Cream Delights**

Escape the summer heat and embark on a culinary journey of zesty delight with our tantalizing lemon ice cream extravaganza. This collection of delectable recipes offers a refreshing symphony of flavors, captivating your taste buds with each spoonful. From classic lemon ice cream to innovative twists like lemon sorbet, vegan lemon ice cream, and no-churn lemon ice cream, this article is your ultimate guide to creating the perfect frozen treat. Prepare to be swept away by the vibrant burst of citrusy goodness, perfectly balanced with creamy richness. Whether you're a seasoned ice cream enthusiast or just starting your frozen dessert adventure, these recipes will guide you towards creating refreshing and unforgettable lemon-infused masterpieces.

Let's cook with our recipes!

SIMPLE LEMON ICE CREAM



Simple Lemon Ice Cream image

Just five ingredients (and no ice cream maker!) are all you need to make this refreshing ice cream. We enjoy generous scoops of it in summer. -Janet Eisner, Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 quart.

Number Of Ingredients 5

1 cup milk
1 cup sugar
1/3 cup lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice. , In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 221 calories, Fat 12g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 27mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON MERINGUE ICE CREAM PIE



Lemon Meringue Ice Cream Pie image

This pretty pie has it all-a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.-Dana Hinck, Pensacola, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup sugar
1/4 cup butter, melted
FILLING:
1 quart vanilla ice cream, softened, divided
1 jar (10 ounces) lemon curd
2 tablespoons lemon juice
MERINGUE:
4 egg whites
6 tablespoons sugar
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 400°. Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze 30 minutes., Spread 2 cups ice cream into the crust. Freeze 30 minutes. In a small bowl, combine lemon curd and lemon juice. Spread over ice cream and freeze until firm, about 1 hour. Top with remaining ice cream. Freeze 2 hours or until set., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until mixture reaches 160°, about 8 minutes. Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved., Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a kitchen torch or broil 8 in. from the heat 3-5 minutes or until meringue is lightly browned. Freeze at least 1 hour before serving.

Nutrition Facts : Calories 499 calories, Fat 24g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 211mg sodium, Carbohydrate 66g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT-LEMON ICE CREAM CAKE



Coconut-Lemon Ice Cream Cake image

This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 9

1 package (11.2 ounces) shortbread cookies
1/2 cup sweetened shredded coconut, toasted
1/4 cup macadamia nuts, coarsely chopped and toasted
1 teaspoon grated lemon zest
1 can (15 ounces) cream of coconut
1/2 cup lemon juice
1-1/2 quarts vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed, divided
Optional: Fresh blueberries, raspberries and strawberries

Steps:

  • Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping., Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.

Nutrition Facts : Calories 384 calories, Fat 21g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.

GINGERSNAP AND LEMON ICE CREAM SANDWICHES



Gingersnap and Lemon Ice Cream Sandwiches image

Categories     Dairy     Nut     Dessert     Bake     Freeze/Chill     Lemon     Summer     Gourmet

Yield Makes 12 ice cream sandwiches

Number Of Ingredients 14

For the gingersnaps
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar plus additional for coating the cookies
1/2 cup firmly packed light brown sugar
1/3 cup unsulfured molasses
1 large egg
2 cups all-purpose flour
2 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1 teaspoon baking soda
3/4 teaspoon salt
Lemon Ice Cream
1 cup shelled natural pistachio nuts, the loose skins rubbed off in a kitchen towel and the nuts chopped

Steps:

  • Make the gingersnaps:
  • Preheat the oven to 350°F. In a bowl with an electric mixer cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until the mixture is light and fluffy, add the molasses, and beat the mixture until it is smooth. In another bowl whisk together the flour, the ginger, the cinnamon, the allspice, the baking soda, and the salt, add the flour mixture to the butter mixture, and stir the mixture until it forms a soft dough. Form the dough into 24 balls (each about 1 1/2 inches in diameter), roll the balls in the additional granulated sugar, coating them, and arrange them 2 inches apart on buttered baking sheets. Bake the gingersnaps in batches in the middle of the oven for 13 to 15 minutes, until they are crisp and cracked but still soft inside, and let them cool on the sheets for 5 minutes. Transfer the gingersnaps with a metal spatula to racks and let them cool completely.
  • Sandwich a scoop of the ice cream between 2 of the gingersnaps, pressing the cookies together, form 11 more sandwiches in the same manner, and roll the edges in the pistachios. Freeze the sandwiches on a tray, covered, until they are hard. The sandwiches may be made 2 days in advance and kept covered and frozen.

LEMON CUSTARD ICE CREAM



Lemon Custard Ice Cream image

I found this recipe several years ago and make it whenever I have the opportunity. One thing I like about this ice cream--other than the pleasant lemon taste--is that it does not turn icy the next day. -Susan Litwak Bellevue, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 quarts.

Number Of Ingredients 7

2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 cups whole milk
4 large eggs, lightly beaten
3 cups heavy whipping cream
1 cup lemon juice

Steps:

  • In a large saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly., Whisk a small amount of hot milk mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160° and coats the back of a metal spoon., Remove from the heat; stir in cream and lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 318 calories, Fat 20g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 100mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.

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

LEMON VERBENA ICE CREAM



Lemon Verbena Ice Cream image

Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't be the same.

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Lemon     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 1/2 quarts

Number Of Ingredients 6

1 cup packed fresh lemon verbena sprigs
2 cups whole milk
1 cup heavy cream
2 large eggs
3/4 cup sugar
Equipment: an ice cream maker

Steps:

  • Bring verbena, milk, cream, and 1/8 teaspoon salt to a simmer in a small heavy saucepan over medium-low heat, then remove from heat and let steep, covered, 30 minutes.
  • Whisk together eggs and sugar until combined, then whisk in verbena mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
  • Immediately strain thourough a fine-mesh sieve into a bowl, pressing on and then discarding solids. Cool custard, stirring occasionally, about 30 minutes, then chill, covered, until cold, at least 2 hours.
  • Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 1 hour.

LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL



Lemon Ice Cream Sandwiches with Blueberry Swirl image

Provided by Gina Marie Miraglia Eriquez

Categories     Microwave     Bake     Kid-Friendly     Backyard BBQ     Frozen Dessert     Summer     Lemon Juice     Gourmet

Yield Makes 8 servings

Number Of Ingredients 20

For lemon ice cream:
2 pint premium vanilla ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
For blueberry compote:
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3-by 2 1/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
For sandwich layers:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
Equipment: 2 (8-inch) square baking pans (2 inches deep); a small offset spatula

Steps:

  • Make lemon ice cream:
  • Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks' note, below).
  • Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
  • Make blueberry compote:
  • Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
  • Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
  • Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
  • Make sandwich layers while compote chills:
  • Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
  • Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
  • Assemble sandwiches:
  • Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
  • Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.

LEMON-BERRY ICE CREAM PIE



Lemon-Berry Ice Cream Pie image

I love the combination of fresh strawberries and lemon curd. It's so refreshing, especially in an easy make-ahead dessert like this ice cream pie. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 pint strawberry ice cream, softened
1 graham cracker crust (9 inches)
1 cup lemon curd
2 cups frozen whipped topping, thawed
1 pint fresh strawberries, halved

Steps:

  • Spoon ice cream into pie crust; freeze 2 hours or until firm., Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm. , Remove from freezer 10 minutes before serving. Serve with strawberries.

Nutrition Facts : Calories 370 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 171mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON CUSTARD ICE CREAM



Lemon Custard Ice Cream image

This recipe comes from the historic Old Salem Tavern in Winston-Salem, NC. No word on whether or not this frozen treat was served to George Washington when he visited (though I doubt it). This recipe is a bit involved, but I think you will agree it is worth the effort. This ice cream is especially good with gingerbread.

Provided by D. Todd Miller

Categories     Frozen Desserts

Time 6h

Yield 15 serving(s)

Number Of Ingredients 12

3 cups half-and-half
1 cup cream
8 egg yolks
1 cup sugar
2 teaspoons vanilla extract
1/2 cup butter
1 cup sugar
1 ounce lemon zest
2 1/2 cups lemon juice
1 pinch salt
2 eggs
3 ounces lemon juice (reserved for ice cream assembly)

Steps:

  • First, make the custard. Simmer half-and-half and cream in a saucepan. Remove from heat and set aside.
  • Whisk yolks until light in color. Add sugar. Whisk together. Whisk warm cream into egg mix slowly. Put into a heavy saucepan. Heat and stir until thick enough to coat the back of a spoon. DO NOT simmer or boil the egg and cream mixture, as it will scramble. Cool to room temperature. Add vanilla extract. Refrigerate for about 5 hours.
  • Next, make the lemon curd. Put butter, sugar, lemon zest, 2 1/2 cups lemon juice, and salt into a double boiler. Heat until melted and the sugar is dissolved.
  • Meanwhile, whisk eggs. Slowly pour hot mixture from step 3 into eggs while whisking. Place the egg mixture back on the double boiler, whisking continuously. DO NOT simmer or boil. Cook until thickened.
  • Strain the curd and cool completely to room temperature.
  • Finally, assemble the ice cream. Run refrigerated custard mixture through an ice cream maker until it reaches soft serve consistency. Fold in the cooled lemon curd (which should be about 3 1/2 cups) and the 3 ounces of reserved lemon juice. Cover and freeze until very firm.

Nutrition Facts : Calories 301.7, Fat 17.6, SaturatedFat 10.3, Cholesterol 173.6, Sodium 94, Carbohydrate 34, Fiber 0.4, Sugar 28.1, Protein 4.3

GINGERSNAP LEMON ICE CREAM SANDWICHES



Gingersnap Lemon Ice Cream Sandwiches image

Provided by Emily Luchetti

Categories     Ice Cream Machine     Kid-Friendly     Backyard BBQ     Frozen Dessert     Family Reunion     Potluck     Lemon Juice     Small Plates

Yield Makes 12 sandwiches

Number Of Ingredients 21

Lemon Ice Cream (or buy your favorite lemon ice cream):
1 1/2 cups whole milk
3 cups heavy (whipping) cream
Zest stripped from 2 lemons
1 cup sugar
6 large egg yolks
1/4 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
Gingersnaps:
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground white pepper
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
4 ounces (8 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
3 tablespoons molasses

Steps:

  • To make the ice cream:
  • Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. In a bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt in a bowl. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
  • Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
  • To make the cookies:
  • Sift together the flour, baking soda, cinnamon, ginger, white pepper, and allspice. Stir in the salt.
  • Beat the butter, 1/4 cup of the granulated sugar, and the brown sugar together until smooth. Stir in the egg. Mix in the molasses. Stir in the dry ingredients in 2 additions. Refrigerate the dough until very firm, at least 3 hours.
  • Divide the dough in half, wrap each half in plastic wrap, and refrigerate the dough for at least 2 hours or up to 4 days. When firm, roll the dough on a lightly sugared work surface into two 9-inch-long logs.
  • Preheat the oven to 350°F. Line 3 baking pans with parchment paper. Cut the dough into 1/2-inch-thick slices. There should be at least 24 cookies. Put the remaining 1/4 cup granulated sugar in a bowl. Coat the cookies with the sugar. Place the cookies 2 1/2 inches apart on the prepared pans. Bake the cookies until set and no longer wet looking, 10 to 12 minutes. They will be puffy when you take them out of the oven and will sink as they cool.
  • To assemble the sandwiches:
  • Place 12 of the cookies, bottom side up, on the work surface. Place a large scoop of ice cream on each. Top with a second cookie, bottom side against the ice cream, and gently press to adhere the sandwiches together. Serve immediately, or freeze until ready to serve. Once frozen, wrap well in plastic wrap or store in an airtight container.

LEMON ICE CREAM (WITHOUT ICE CREAM MAKER)



Lemon Ice Cream (Without Ice Cream Maker) image

A wonderful real lemon ice cream, reminds me of lemon sherbet but creamier. Easy to make and refreshing on hot days. Make sure you squeeze fresh lemons for this one. Bottled lemon juice just doesn't measure up in this recipe.This is a combination of two recipes given to me by my Aunt.It's good topped with a few fresh raspberries. For those who love lime, just substitue fresh lime juice in place of the lemon.Cook time is freezing time.

Provided by redwine

Categories     Frozen Desserts

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 6

9 tablespoons fresh squeezed lemon juice
2 teaspoons finely grated lemon zest
1 cup sugar
1 cup whole milk
1 cup heavy cream
1/8 teaspoon salt

Steps:

  • Combine lemon juice, lemon zest,and sugar in a mixing bowl.
  • Gradually stir in milk, heavy cream and salt.
  • Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.

BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM



Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream image

Provided by Mathew Rice

Categories     Dessert     Bake     Yogurt     Lemon     Pear     Summer     Thyme     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Pear compote:
3/4 cup sugar
1/2 cup water
2 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel, divided
1 1/2 teaspoons fresh thyme leaves, divided
1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
Cake:
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons crème fraîche or sour cream
Greek Yogurt Ice Cream
Special Equipment
8-inch-diameter cake pan with 2-inch-high sides

Steps:

  • For pear compote:
  • Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For cake:
  • Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
  • Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
  • Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
  • Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.

LEMON LIME ICE CREAM



Lemon Lime Ice Cream image

The French "creme anglaise" method of ice-cream making gives ice cream a rich, voluptuous flavor and texture.

Provided by Martha Stewart

Yield Makes 2 quarts

Number Of Ingredients 6

1/2 cup milk
3 1/2 cups heavy cream
1 cup sugar
2 large unblemished lemons
3 unblemished limes
6 egg yolks

Steps:

  • In a nonreactive pan, combine the milk, 1/2 cup of the cream, the sugar, and the grated zest of 1 lemon and 1 lime. Heat the mixture, without letting it boil, just until the sugar is dissolved, about 8 to 10 minutes. Set the pan aside for 10 minutes.
  • Whisk together the egg yolks, and slowly whisk in milk-and-cream mixture. Return to pan and cook over a low flame, stirring with a wooden spoon, until mixture thickens to a custardlike consistency, about 8 minutes. Do not let it get too hot or the eggs will curdle.
  • Pour through a strainer into a large nonreactive bowl. Add the grated zest of the remaining lemon and 2 limes. Let stand for 10 minutes. Squeeze all the lemons and limes; add 3/4 cup of the combined juices and the remaining 3 cups cream. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.

STRAWBERRY-LEMON ICE CREAM



Strawberry-Lemon Ice Cream image

Adding lemon juice to strawberry ice cream brings it to new heights of deliciousness!

Provided by Beth

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 6h40m

Yield 12

Number Of Ingredients 7

1 pint fresh strawberries, hulled and roughly chopped
1 cup white sugar, divided
2 lemons, juiced
1 lemon, zested
1 cup milk
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine strawberries, 1/3 cup sugar, lemon juice, and lemon zest in a bowl; stir gently. Cover and store in the refrigerator for about 2 hours.
  • Meanwhile, mix milk and remaining sugar in a bowl with an electric mixer on low speed until sugar dissolves, about 2 minutes. Stir in heavy cream, vanilla extract, and some juice from the strawberries, but not the berries themselves.
  • Add the mixture to an ice cream maker and churn according to manufacturer's instructions, about 20 minutes.
  • About 10 minutes before the ice cream is finished, puree most of the strawberries in a food processor or blender; reserve a few berries to slice for a garnish. Add the strawberries to the ice cream maker for the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 24 g, Cholesterol 56 mg, Fat 15.3 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 9.4 g, Sodium 24.6 mg, Sugar 19.1 g

LEMON-RASPBERRY ICE CREAM BOMBES



Lemon-Raspberry Ice Cream Bombes image

Categories     Milk/Cream     Egg     Dessert     Kid-Friendly     Frozen Dessert     Raspberry     Lemon     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 11

1/2 cup sugar
1/4 cup fresh lemon juice
2 large egg yolks
1 1/2 teaspoons (packed) finely grated lemon peel
1/8 teaspoon salt
1/2 cup chilled whipping cream
1 quart vanilla ice cream
3/4 cup raspberry sorbet
2 cups fresh raspberries
Fresh mint sprigs (optional)
Lemon peel

Steps:

  • Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes. Transfer mixture to medium bowl. Chill until cold, about 45 minutes.
  • Beat cream in another medium bowl until cream holds peaks. Fold into lemon mixture in 3 additions. Cover and chill at least 6 hours and up to 1 day.
  • Line six 3/4-cup custard cups with foil, leaving generous overhang. Slightly soften quart of ice cream in microwave at low setting in 10-second intervals. Measure 1/2 cup ice cream and place in 1 prepared custard cup. Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center. Place cup in freezer. Repeat with remaining 5 prepared cups. Return remaining ice cream in quart to freezer. Freeze ice cream in cups 1 hour.
  • Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour.
  • Divide lemon cream among cups, smoothing tops. Freeze 1 hour.
  • Slightly resoften remaining ice cream in quart container in microwave at low setting in 10-second intervals. Spread 2 tablespoons ice cream over lemon cream in each cup, covering completely. Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days.
  • Open foil on bombes; turn bombes out onto dishes. Peel off foil. Spoon fresh berries alongside. Garnish with mint sprigs, if desired, and lemon peel.

ITALIAN GRANITA LEMON ICE CREAM



Italian Granita Lemon Ice Cream image

Many people think that Lemon Granita is similar to a Lemon sorbet. There is a main difference which is the fact that Lemon Granita has no eggs, no milk and no cream in it. Just lemon juice, lemon zest, water and sugar! In Southern Italy we have a granita for breakfast, aperitif, lunch and as an after siesta drink. The best lemon Granita is made with little sugar and a grated lemon zest in it! For breakfast we would have a Coffee Granita with a croissant (the Sicilian way); for aperitif the Lemon Granita; after the siesta the almond granita. There are many flavors you can choose: lemon, mint, coffee, strawberry, almond, kiwi, mandarin, prickly pears.

Provided by stile mediterraneo

Categories     Frozen Desserts

Time 50m

Yield 10 serving(s)

Number Of Ingredients 4

10 ounces sugar
1/2 liter water
7 ounces lemon juice
1 big lemon zest, grated

Steps:

  • Boil the sugar and water for 5 minutes. Then let the syrup cool down and add the lemon juice and grated lemon zest. Boil everything again. Let it cool down again and put it in the freezer in a metallic container. Turn the mixture while it is freezing every 20 minutes. The Granita will be ready after 3-4 hours.

Nutrition Facts : Calories 114.1, Fat 0.1, Sodium 2, Carbohydrate 29.7, Fiber 0.1, Sugar 28.8, Protein 0.1

LEMON MERINGUE ICE CREAM PIE



Lemon Meringue Ice Cream Pie image

Provided by Matthew Grunwald

Categories     dessert

Time 3h20m

Yield 5 (5-inch) pies

Number Of Ingredients 14

2 cups pretzels
1/2 cup brown sugar
4 tablespoons butter, melted
8 egg yolks
2 cups buttermilk
1 1/2 cups Mexican crema
2 cups granulated sugar
2 tablespoons vanilla paste
1 teaspoon kosher salt
8 lemons, zested
3 lemons, juiced
1 teaspoon chile powder
6 egg whites
1/4 cup granulated sugar

Steps:

  • For the pretzel crust: Preheat the oven to 350 degrees F. Combine the pretzels, brown sugar and melted butter in a food processor; pulse until finely ground. Press the crust evenly into 5-inch pie molds. Bake for 4 minutes. Let cool completely.
  • For the lemon ice cream: Combine all the ingredients in a large metal bowl. Place over a double boiler and whisk until thick enough to coat the back of a spoon. Let cool completely, then transfer the custard to an ice cream machine; spin for 20 minutes, until thick. Transfer to the freezer; freeze for 2 hours. Evenly fill each of the pie molds with the ice cream; freeze until ready to top with meringue.
  • For the simple meringue: Combine the egg whites and sugar in a bowl; whisk to stiff peaks.
  • Top the pies with the meringue. Toast the meringue with a kitchen torch, and serve.

LEMON OR LIME ICE CREAM



Lemon or Lime Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield About 1 1/2 pints

Number Of Ingredients 6

Zest of 4 lemons or limes, plus juice of 1 lemon or lime
2/3 cup sugar
2 cups heavy cream
1 cup whole milk
1/8 teaspoon fine sea salt
6 large egg yolks

Steps:

  • In a food processor, pulse together zest of 3 lemons or limes with granulated sugar until smooth and brightly colored.
  • In a small pot, simmer heavy cream, milk, citrus sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
  • Stir in the juice and zest of the remaining lemon or lime. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 53 milligrams, Sugar 14 grams

LEMON ORANGE ICE CREAM



Lemon Orange Ice Cream image

This recipe originated years ago with my grandmother. It's her favorite ice cream, and I always think of her when I make it. She still likes serving it to all her many grandchildren!

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 2 quarts.

Number Of Ingredients 5

Juice of 6 lemons
Juice of 7 oranges
3-1/2 cups sugar
1 pint heavy whipping cream
1 quart whole milk

Steps:

  • In a large bowl, combine juices, sugar, cream and milk. Mix well. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. Serve immediately for a soft consistency or place in refrigerator/freezer.

Nutrition Facts :

Tips:

  • Use fresh lemons: Fresh lemons provide the best flavor for lemon ice cream. If you can, use organic lemons to avoid any pesticides or chemicals.
  • Don't overcook the lemon mixture: If you cook the lemon mixture for too long, it will start to curdle. Be careful not to let it come to a boil.
  • Chill the lemon mixture thoroughly before churning: This will help the ice cream freeze more evenly and smoothly.
  • Use a high-quality ice cream maker: A good ice cream maker will help you make smooth, creamy ice cream. If you don't have an ice cream maker, you can use the hand-crank method, but it will take longer.
  • Don't over-churn the ice cream: Once the ice cream has reached a soft-serve consistency, stop churning. Over-churning will make the ice cream grainy.

Conclusion:

Lemon ice cream is a refreshing and delicious treat that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can easily make your own lemon ice cream at home. So next time you're craving something sweet and tangy, give this recipe a try. You won't be disappointed!

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