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Lemon Tart Ice Cream (Rachael Ray) Recipe

Lemon Tart Ice Cream (Rachael Ray) Recipe

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Ingredients:

Serving

1/2 cup plus 1 tsp whole milk
2 cups heavy cream
1 tbsp inverted sugar
8 egg yolks
1 cup plus 4 tbsp granulated sugar
1/2 cup plus 2 tbsp milk powder
1/2 cup plus 2 tbsp stabilizer (available onl ine and in specialty baking stores)
3/4 cup chopped candied lemon zest
2 tbsp lemon oil extract
cook's note : invert or invert ed sugar is a liquid form of sugar that is not readily available. you can substitute light corn syrup since it is such a small amount.
4 tbsp unsalted butter
1/2 cup plus 1 tbsp powdered sugar
1/2 cup all-purpose flour
1/2 cup plus 3 tbsp almond flour
2 tsp kosher salt
4 egg whites
1/2 cup plus 2 tsp granulated sugar
3/4 cup plus 1 tbsp powdered sugar
4 eggs
1/2 cup plus 3 tbsp granulated sugar
1/2 cup plus 3 tbsp powdered glucose (available onl ine and in specialty baking stores)
1 cup fresh lemon juice
3/4 cup butter, softened

Directions:

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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	398.84 Kcal (1670 kJ)
Calories from fat	203.91 Kcal
		% Daily Value*
Total Fat	22.66g	35%
Cholesterol	126.97mg	42%
Sodium	428.84mg	18%
Potassium	502.76mg	11%
Total Carbs	42.99g	14%
Sugars	31.99g	128%
Dietary Fiber	0.23g	1%
Protein	7.7g	15%
Vitamin C	4.3mg	7%
Vitamin A	0.1mg	3%
Iron	0.5mg	3%
Calcium	69.5mg	7%

Amount Per 100 g
Calories	323.49 Kcal (1354 kJ)
Calories from fat	165.38 Kcal
		% Daily Value*
Total Fat	18.38g	35%
Cholesterol	102.98mg	42%
Sodium	347.82mg	18%
Potassium	407.77mg	11%
Total Carbs	34.87g	14%
Sugars	25.95g	128%
Dietary Fiber	0.18g	1%
Protein	6.25g	15%
Vitamin C	3.5mg	7%
Vitamin A	0.1mg	3%
Iron	0.4mg	3%
Calcium	56.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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