Lemon Ice with Raspberry Coulis
No ice cream maker needed to make this light summer treat. A wooden spoon will do just fine, plus the time it takes to freeze the mixture. Children and adults alike will love this icy but smooth, creamy treat. Eat it plain or dress it up with an easy raspberry coulis. Other ideas: drizzle it with maple syrup or toss on cookie crumbs or chocolate sprinkles. Taken exactly from Once Upon a Chef, this easy-to-make dessert might become a favourite for any season.
More lemon ideas: Lemon Meringue Pie, Lemon Bars, Lemon Blueberry Yogurt Loaf, Chewy Lemon Sugar Cookies, Soft Lemon Cookies, Blueberry Lemon Upside Down Cake
Serves: 4
Time: 15 minutes plus up to 5 hours freezing
Ingredients
1 teaspoon lemon zest, finely grated
1/4 cup + 2 tablespoons freshly squeezed lemon juice (from about 3 lemons)
1 cup sugar
1/8 teaspoon salt
2 cups half & half
Method
In a large bowl, whisk together the lemon zest, lemon juice, sugar, and salt. Gradually whisk in the half & half, and continue whisking until the sugar is completely dissolved, 1 to 2 minutes.
Pour the mixture into a shallow container, such as an 8-inch cake pan and cover with plastic wrap. If serving the same day, freeze until the mixture is solid around the edges yet still mushy in the middle, about 2 hours. Stir well, cover again, and continue to freeze until completely firm, 2 to 3 hours more. If serving the next day, simply leave it in the freezer. Once firm, scoop into chilled bowls to serve. Garnish with mint, if desired.
Make-Ahead Instructions: The lemon ice will keep for about 1 week in the freezer.
Raspberry Coulis
The directions for this thick fruit sauce, adapted from The Cafe Sucré Farine, can be applied to any fruit you want to use as an accent. Try it on cake, pie, pavlova, yogurt, cereal or fruit pieces. Try drizzling it on a warmed brie, too, for another way to enjoy this special treat.
Time: 10 minutes
Ingredients
1/2 cup sugar
3 tablespoons water or orange juice or lemon juice
12 ounces frozen raspberries, thawed
1 tablespoon Grand Marnier liqueur, Chambord Framboise or other liqueur (optional)
Method
Combine sugar and water (or juice) in a saucepan OR 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
Cook on medium stovetop heat for 3-5 minutes until the sugar is dissolved, OR in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
Combine the frozen raspberries and hot syrup in a deep bowl or a blender container. Using an immersion blender for the bowl OR in the blender, blend until the mixture is smooth and pureed.
Pour the puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a spoon or spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
Discard the seeds. Add the liqueur, if using and stir to combine.
Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.
No ice cream maker needed to make this light summer treat. A wooden spoon will do just fine, plus the time it takes to freeze the mixture. Children and adults alike will love this icy but smooth, creamy treat. Eat it plain or dress it up with an easy raspberry coulis. Other ideas: drizzle it with maple syrup or toss on cookie crumbs or chocolate sprinkles. Taken exactly from Once Upon a Chef, this easy-to-make dessert might become a favourite for any season.
More lemon ideas: Lemon Meringue Pie, Lemon Bars, Lemon Blueberry Yogurt Loaf, Chewy Lemon Sugar Cookies, Soft Lemon Cookies, Blueberry Lemon Upside Down Cake
Serves: 4
Time: 15 minutes plus up to 5 hours freezing
Ingredients
1 teaspoon lemon zest, finely grated
1/4 cup + 2 tablespoons freshly squeezed lemon juice (from about 3 lemons)
1 cup sugar
1/8 teaspoon salt
2 cups half & half
Method
In a large bowl, whisk together the lemon zest, lemon juice, sugar, and salt. Gradually whisk in the half & half, and continue whisking until the sugar is completely dissolved, 1 to 2 minutes.
Pour the mixture into a shallow container, such as an 8-inch cake pan and cover with plastic wrap. If serving the same day, freeze until the mixture is solid around the edges yet still mushy in the middle, about 2 hours. Stir well, cover again, and continue to freeze until completely firm, 2 to 3 hours more. If serving the next day, simply leave it in the freezer. Once firm, scoop into chilled bowls to serve. Garnish with mint, if desired.
Make-Ahead Instructions: The lemon ice will keep for about 1 week in the freezer.
Raspberry Coulis
The directions for this thick fruit sauce, adapted from The Cafe Sucré Farine, can be applied to any fruit you want to use as an accent. Try it on cake, pie, pavlova, yogurt, cereal or fruit pieces. Try drizzling it on a warmed brie, too, for another way to enjoy this special treat.
Time: 10 minutes
Ingredients
1/2 cup sugar
3 tablespoons water or orange juice or lemon juice
12 ounces frozen raspberries, thawed
1 tablespoon Grand Marnier liqueur, Chambord Framboise or other liqueur (optional)
Method
Combine sugar and water (or juice) in a saucepan OR 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
Cook on medium stovetop heat for 3-5 minutes until the sugar is dissolved, OR in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
Combine the frozen raspberries and hot syrup in a deep bowl or a blender container. Using an immersion blender for the bowl OR in the blender, blend until the mixture is smooth and pureed.
Pour the puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a spoon or spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
Discard the seeds. Add the liqueur, if using and stir to combine.
Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.