Indulge in the delightful experience of homemade tart lemon ice cream, a classic dessert with a refreshing citrus twist. This collection of recipes caters to various preferences and dietary restrictions, offering both classic and innovative takes on this beloved frozen treat. From the traditional egg-based custard to vegan and no-churn options, these recipes provide step-by-step instructions to guide you through the process of creating this delectable dessert in the comfort of your own kitchen. Whether you prefer a smooth and creamy texture or a refreshing sorbet-like consistency, these recipes have got you covered. Get ready to enjoy the perfect balance of sweet and tart flavors in every spoonful of this delightful lemon ice cream.
Here are our top 4 tried and tested recipes!
TART LEMON ICE CREAM
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
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 TART ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 19h
Yield 24 (1/2 cup) servings
Number Of Ingredients 22
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.
SWEET-TART LEMON ICE CREAM SANDWICHES
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
DELICIOUSLY TART LEMON ICE CREAM
Make and share this Deliciously Tart Lemon Ice Cream recipe from Food.com.
Provided by swissms
Categories Frozen Desserts
Time 30m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs; whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer.
- Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold.
- Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
Tips:
- Use fresh lemons for a brighter, more intense flavor.
- If you don't have a zester, you can use a microplane or even a vegetable peeler to remove the lemon zest.
- Be sure to strain the lemon juice to remove any seeds or pulp.
- For a creamier ice cream, use heavy cream instead of milk.
- If you don't have an ice cream maker, you can still make this ice cream by freezing it in a covered container and stirring it every few hours.
- Serve the ice cream with fresh lemon slices or zest for an extra burst of flavor.
Conclusion:
Tart lemon ice cream is a refreshing and delicious treat that is perfect for any occasion. With its bright, citrusy flavor and creamy texture, this ice cream is sure to please everyone. So next time you're looking for a delicious and easy-to-make dessert, give this tart lemon ice cream a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love