How to Make Lemon Granita, Lemon Ice Cream, and Indulgent Lemon Meringue Sundae
Today I’m sharing three decadent end of summer treats that are sure to help you beat the heat! We’re starting with a sweet and smooth lemon granita, followed by a rich and creamy lemon ice cream, and then we’re going to top it all off with an indulgent, but oh so worth it lemon meringue ice cream sundae.
Lemon Granita
5-6 lemons or 1 c lemon juice
Zest of 3 lemons
3/4 c -1 c sugar depending on taste (there will be sweet meringue on top)
2 c water
Directions:
Clean lemons. Zest or cut the skin off of 3 lemons.
Cut lemons in half and juice. (You can save and then freeze the lemon skins to serve the granita later.)
In a medium pot heat water and sugar until the sugar is dissolved.
Add to the lemon zest and lemon juice then let the syrup cool to room temperature. Strain the granita base to remove pulp and zest from the lemons.
No Ice cream machine method: If you don’t have an ice cream machine, place the syrup in a freezer safe container and freeze for 3 hours. After 3 hours, scrape and mix the granita. Repeat the scraping every hour until it is a sherbet texture. Once it’s frozen to your liking you can use an immersion blender to get an even smoother texture.
Ice cream machine method: chill the base overnight in an airtight container. The next day, pour the base into your ice cream maker and follow your ice cream machine’s instructions. Freeze until the granita is a slushy texture then remove and store in the freezer for 3 hours to firm up.
Lemon Ice Cream
Lemon Curd Base:
¾ c lemon juice
½ c granulated sugar
Zest of 1 lemon
3 eggs
4 tbsp butter cut in small pieces
Custard Base:
6-9 egg yolks (112 g) Mine took 4 egg yolks
¾ c sugar
3 tbsp glucose or corn syrup
2 ½ c cream
½ c whole milk
¼ tsp salt
½ vanilla bean pod or 2 tsp vanilla extract
Zest of 1 lemon
¼ c lemon juice for later
Directions:
Lemon Curd base:
Add the lemon juice, sugar, half of the lemon zest, and eggs in a medium saucepan. Cook over medium low heat whisking constantly. Whisk until thick enough to coat the back of spoon or hold whisk marks, about 6 minutes. Add butter chunks one at a time stirring until incorporated. Remove from the heat.
Strain the curd through sieve into a bowl. Add the remaining half of the lemon zest into the curd and stir to incorporate. Set aside.
Cream Base:
In a medium saucepan, add the egg yolks, sugar, and corn syrup. Stir to combine, then add the cream, milk, salt, vanilla bean (You don’t need to scrape the seeds, this is just for flavor, unless you want black specks in the ice cream. If using vanilla extract, add after the milk has been heated and strained.), and lemon zest (reserve the lemon juice for later, lemon curdles milk). Heat over medium low and stir constantly. When the custard has thickened (about 20 minutes or between 170 and 180 F on a candy thermometer), remove the pot from the heat and strain through a fine mesh strainer into a large bowl.
Combine:
Allow the custard to cool slightly before adding the lemon curd to the custard base. Stir until well combined. Place in an airtight container and chill in the fridge overnight or for at least 8 hours.
You may wish to chill the pot of your ice cream maker as well. The colder everything is, the quicker the ice cream will come together resulting in smaller ice crystals and smoother ice cream.
After the ice cream base has chilled, add the fresh lemon juice just before freezing the ice cream. Pour the base into your ice cream maker and follow your machine instructions. You may need to make the ice cream in batches depending on the size of your machine.
After your ice cream has churned, place in an airtight and freezer proof container. Add plastic wrap or parchment paper on top of the ice cream and freeze for 4 hours before serving.
Italian meringue
2 egg whites
1 c sugar
½ water
Directions:
Whisk egg whites in stand mixer on medium high speed. While egg whites are whipping make syrup. In a small pot, mix water with ¾ c sugar over medium low heat. Stir every few minutes. When syrup begins to boil go to the egg whites and add ¼ c sugar. Continue whisking egg whites until they form stiff peaks.
Cook syrup until 240 f or 245 f on a candy thermometer.
Add syrup to egg whites beating on high speed. Continue to beat the meringue until the bowl feels cool to the touch.
Assemble
Granita:
Scoop lemon granita into a bowl or reserved lemon peels. Spoon or pipe meringue on top and torch the meringue with a kitchen torch. Serve immediately.
Lemon Ice Cream:
Scoop lemon ice cream into a bowl. Spoon or pipe meringue on top and torch the meringue with a kitchen torch. Serve immediately.
Sundae:
Scoop lemon granita and lemon ice cream into a bowl. Spoon or pipe meringue on top and torch the meringue with a kitchen torch. Serve immediately.
