Lemon Tart Ice Cream Recipe

Recipe Overview

• Difficulty: Advanced
• Yield: 24 servings (1/2 cup each)
• Total Time: 19 hours
• Preparation: 1 hour
• Inactive Time: 15 hours
• Cooking Time: 3 hours

Nutritional Information

Per Serving (1 of 24): Calories 326, Total Fat 19 g, Saturated Fat 10 g, Carbohydrates 36 g, Dietary Fiber 1 g, Sugar 33 g, Protein 4 g, Cholesterol 117 mg, Sodium 185 mg

Lemon Ice Cream Base

• 1/2 cup plus 1 teaspoon whole milk
• 2 cups heavy cream
• 1 tablespoon inverted sugar
• 8 egg yolks
• 1 cup plus 4 tablespoons granulated sugar
• 1/2 cup plus 2 tablespoons milk powder
• 1/2 cup plus 2 tablespoons stabilizer (available online and at specialty baking shops)
• 3/4 cup chopped candied lemon zest
• 2 tablespoons lemon oil extract

Crumbles

• 4 tablespoons unsalted butter
• 1/2 cup plus 1 tablespoon powdered sugar
• 1/2 cup all-purpose flour
• 1/2 cup plus 3 tablespoons almond flour
• 2 teaspoons kosher salt

Meringue

• 4 egg whites
• 1/2 cup plus 2 teaspoons granulated sugar
• 3/4 cup plus 1 tablespoon powdered sugar

Lemon Tart Cream

• 4 eggs
• 1/2 cup plus 3 tablespoons granulated sugar
• 1/2 cup plus 3 tablespoons powdered glucose (found online and specialty stores)
• 1 cup fresh lemon juice
• 3/4 cup softened butter

Instructions

1. 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. Set this bowl over simmering water and constantly stir while gently cooking the mixture until it thickens.

Stir in the chopped candied lemon zest and lemon oil extract. Cool the mixture using an ice water bath, then cover and chill in the refrigerator overnight. On the following day, churn the mixture in an ice cream maker following the manufacturer's instructions.

2. Crumbles

Preheat your oven to 350F (175C).

Using a stand mixer fitted with a paddle attachment, cream the butter and powdered sugar on low speed. Add the flours and salt, mixing on low until fully combined, about 3 to 4 minutes. Break the dough into small crumbly pieces using your hands, then spread them evenly on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Allow to cool completely before covering with plastic wrap to keep dry.

3. Meringue

Preheat oven to 250F (120C).

In a clean, dry bowl, whip the egg whites until soft peaks form. Gradually add granulated sugar on low speed while continuing to whip, then increase speed until stiff peaks develop. Transfer the meringue into a piping bag and pipe long cylinder shapes onto a silpat mat or parchment paper. Dust generously with powdered sugar. Bake for 2 hours, then cool completely. Once cooled, crumble the meringue and store covered to keep dry.

4. Lemon Tart Ice Cream

In a large stainless steel bowl, combine eggs, granulated sugar, powdered glucose, and fresh lemon juice. Place the bowl over boiling water and stir the mixture constantly until it reaches a curd-like thickness. Move the bowl to an ice bath and cool the mixture to 100F (38C). Add the softened butter, mixing thoroughly. Chill the mixture until very cold.

Process the ice cream base in an ice cream machine according to the maker's guidelines. Transfer the churned ice cream to a big bowl and gently fold in the crumbles and meringue bits. Add the lemon tart cream and fold until the two ice creams swirl beautifully together. Place the mixture in airtight containers and freeze for about 2 hours until firm.

Note: Inverted sugar is a liquid sugar form that may be hard to find. Light corn syrup can be used as a substitute in this small quantity.

This recipe was created by a culinary professional and may not have been tested for home kitchens.