Lemon Ice Cream
This recipe does not require
an ice cream maker.
Caution:
This recipe contains raw eggs, use fresh eggs that you know
have been stored properly and be especially careful when
serving to small children because of the risk of food poisoning.
1 cup whipping cream
2 tablespoons lemon juice
1 teaspoon grated lemon peel (optional)
2 egg whites
1/2 cup sugar
- Whip the cream until soft peaks form.
- Add the lemon juice a little at a time.
- Add the lemon peel. Set aside.
- Beat the egg whites in another bowl until foamy.
- Add the sugar to the egg whites and beat until stiff.
- Add the egg mixture to the whipped cream mixture.
- Pour into a 9 inch pan, cover with tin foil, and freeze
for 3 to 4 hours.
- Stir a few times while freezing.
Serves 4
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Ice Cream Tortoni
An Italian ice cream maker created this recipe in the 1800’s
and it’s still popular today.
1 cup crumbled macaroons
2 cups heavy cream
¼ cup confectioner’s sugar
pinch of salt
1 teaspoon vanilla extract
Set aside ¼ cup of the macaroon crumbs
In a bowl combine 1 cup of the heavy cream, sugar, and the
pinch of salt.
Add the remaining ¾ cup macaroons to the cream mixture
and let them soak until they are soft.
Whip the remaining 1 cup of heavy cream. Add the vanilla.
Gently fold into the macaroon mixture. Fill 8 to 10 one-half
cup size paper baking cups with the mixture. Freeze. Before
serving, sprinkle with the ¼ cup of macaroon crumbs
that you saved earlier.
Serves 4 to 6.
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Ice Cream Sandwiches
Thick fudge syrup
Graham crackers
Peanut butter (creamy or crunchy)
Chocolate ice cream brick (any ice cream that comes in a square
or rectangular package)
Put the fudge syrup in the refrigerator for at least an hour,
to thicken it. Spread half the crackers with peanut butter
and half with fudge syrup. Cut 1-inch slices form the brick
of chocolate ice cream. Then cut the slices into squares that
are the same size as the graham crackers. Place the ice cream
slices on top of the chocolate fudge crackers. Top with peanut
butter crackers. Put in plastic bags, and freeze for 3 hours.
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Ice Cream Pie
Ice cream pies are delicious and easy to make. This one is
made with three favors of ice cream or you can make it with
just one or two flavors, you decide.
1 9- inch chocolate cookie-crumb piecrust
(recipe below)
½ pint chocolate ice cream softened
½ cup chocolate fudge sauce (optional)
1 pint coffee ice cream, softened
1 pint vanilla ice cream, softened
Chocolate chips and whipped cream (optional)
Spoon chocolate ice cream into the crust and spread out to
make an even layer. Pour half of the chocolate sauce over
the ice cream and spread. Put the coffee ice cream on next
and top with the remaining chocolate sauce. Spread the vanilla
ice cream over this. Freeze for at least 2 hours. You can
eat the pie just like this, or top with chocolate chips, drizzle
with chocolate syrup or add whipped cream before serving.
It’s your choice. Enjoy!
Makes 1 pie.
Cookie Crumb Pie Crust
1 package chocolate or vanilla wafers
½ cup margarine or butter
Preheat oven to 350 degrees. Crush enough wafers to make
1-½ cups of crumbs. Melt the margarine or butter, cool,
and add to the crumbs a little at a time. Blend well after
each addition. With you fingers or a wooden spoon, spread
the mixture into the bottom and sides of a 9-inch pie plate,
packing it down tightly. Bake for about 8 to 10 minutes. Makes
1 pie crust.
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