Lemon tart ice cream is a delightful frozen treat that combines the tangy sweetness of lemon curd with the creamy richness of ice cream. Its bright flavor and refreshing taste make it a perfect dessert for any occasion. This article will guide you through the steps of making homemade lemon tart ice cream, including selecting the right ingredients, preparing the lemon curd, churning the ice cream, and adding delicious toppings. With just a few simple ingredients and a bit of time, you can create a luscious lemon tart ice cream that will impress your family and friends.
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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:
- For the best flavor, use fresh lemons. If you only have bottled or jarred lemon juice, add an extra tablespoon or two to compensate for the lack of flavor.
- If you don't have a lemon zester, you can use a microplane grater or a vegetable peeler to remove the zest.
- Make sure the cream cheese is softened to room temperature before you start making the ice cream. This will help it mix smoothly with the other ingredients.
- If you don't have a stand mixer, you can use a hand mixer or a food processor to make the ice cream. Just be sure to mix it until it is smooth and creamy.
- Don't overchurn the ice cream. Once it is thick and creamy, transfer it to a freezer-safe container and freeze it for at least 4 hours before serving.
- When you are ready to serve the ice cream, let it soften for a few minutes at room temperature before scooping.
Conclusion:
Lemon tart ice cream is a refreshing and delicious summer treat. It is easy to make and can be enjoyed by people of all ages. With its bright lemon flavor and creamy texture, lemon tart ice cream is sure to be a hit at your next party or gathering. So what are you waiting for? Give this recipe a try today!
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