Lemon Ice Cream
A classic lemon ice cream recipe from the Royal Baker Pastry Cook.
Ingredients
- 1 quart Heavy cream
- 8 ounces Granulated sugar (Originally white pulverized sugar.)
- 3 whole Eggs
- 1 tablespoonful Lemon extract (Originally Royal Extract Lemon.)
More recipes using Cream
French Vanilla Ice Cream
A classic French Vanilla Ice Cream recipe from the Royal Baker Pastry Cook.
Italian Orange Ice Cream
A classic Italian ice cream recipe with a refreshing orange flavor.
Coffee Ice Cream
A classic coffee ice cream recipe from the Royal Baker Pastry Cook.
Vanilla Ice Cream (Version 2)
This rich, traditional vanilla ice cream combines boiled milk and fresh heavy cream for a smooth, luxurious base. The unique addition of stiffly beaten egg whites creates a light, airy texture often missing from heavy custard-based ice creams. Sweetened perfectly and scented with vanilla, this frozen treat offers a nostalgic, creamy delight that is refreshing and satisfying.
Instructions
- 1In a saucepan, combine the heavy cream, sugar, and eggs. Place the saucepan over medium heat.
- 2Stir the mixture continually until it reaches a boiling point. Immediately remove from heat and strain.
- 3Allow the mixture to cool completely. Once cold, place in a freezer. Add lemon extract and freeze until solid, about 30 minutes.
You Might Also Like
Lemon Ice Cream
This refreshing historical dessert combines the bright, zesty aroma of fresh lemons with a rich, sweet milk base for a perfect summer treat. The unique preparation involves infusing sugar with lemon peels to extract essential oils before blending with fresh milk and egg yolk for a smooth texture. The result is a delicate, citrus-forward ice cream that balances sweetness with a tangy kick, offering a cooling finish to any meal.
Lemon Water Ice
A refreshing lemon water ice recipe.
LEMON ICE
This refreshing Lemon Ice recipe is a delightful treat, perfect for a hot day or as a palate cleanser. The combination of zesty lemon and orange flavors creates a bright and invigorating dessert. This simple recipe involves infusing citrus peels for a concentrated flavor, then freezing to a perfect icy consistency. Serve this elegant dessert after a meal or as a light snack.
Lemon Cream
This luxurious historical dessert combines the zesty brightness of fresh lemons with the richness of seven egg yolks to create a velvety, custard-like cream. The delicate balance of sweet syrup and tart citrus is slowly thickened over low heat, resulting in a smooth texture similar to a classic lemon curd but with a lighter, airier finish from the beaten egg white. Served thoroughly chilled, it makes for a refreshing and elegant palate cleanser or dessert perfect for warm afternoons.