Best Philly Italian Lemon Ice Recipes

PHILLY ITALIAN LEMON ICE

Steps:

• Add water to sugar in medium bowl; stir until dissolved.
• Stir in lemon zest and juice; pour half into blender. Add cream cheese; blend until smooth. Blend in remaining lemon mixture.
• Pour into shallow dish. Freeze 4 hours or until firm.
• Use large fork to shave lemon ice into small pieces just before serving; spoon into dessert bowls.

LEMON ITALIAN ICE

Steps:

• Gather the ingredients.
• Bring the water to a boil. Add the sugar and stir until dissolved.
• Allow the water to cool. Add lemon zest and juice and stir to combine.
• Pour the mixture into a baking pan and place in the freezer.
• Gently stir the crystals every 30 minutes or so and leave until all of the liquid is crystallized but not frozen solid, and the mixture is smooth-about 3 hours. When you can no longer stir the mixture, scrape it with a fork as it begins to freeze.
• Scoop into small cups to serve.

LEMON ICE

Steps:

• In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.

CHEF JOHN'S LEMON ICE

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

ITALIAN LEMON ICE

Steps:

• Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
• Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
• Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
• Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.

SPARKLING SUGAR-FREE LEMON ICE

Steps:

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add seltzer, lemon zest and juice; stir. Pour into 9-inch square pan; cover.
• Freeze 3 hours or until frozen. Remove from freezer; let stand at room temperature 10 min. to soften slightly.
• Beat with electric mixer or blend in blender on high speed until smooth. Spoon into six dessert dishes. Store leftovers in freezer.

ITALIAN LEMON ICE

Steps:

• ***Water Ices*** (serves 4).
• Melt sugar in hot water, add lemon juice and rind.
• Let mixture stand for 5 minutes.
• Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
• If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
• ****Roman Style**** (serves 6).
• Combine sugar and water in saucepan, heat until sugar melts.
• Add lemon juice.
• Strain mixture through a very fine sieve.
• Freeze until mushy, stirring frequently.
• Beat egg white until stiff.
• Remove ice mixture from freezer when mushy.
• Add stiffly beaten egg white and 1/4 cup sugar and mix well.
• Add rum and mix.
• Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
• If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
• Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.

ITALIAN LEMON ICE (GRANITA)

Steps:

• Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
• Cook, stirring constantly, until the sugar is completely dissolved.
• Add the salt, stir, and remove the pan from the heat.
• Stir in the remaining water and let cool to room temperature.
• Cover and refrigerate for a minimum of 1 hour.
• Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
• Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
• Pour into the chilled metal pan.
• Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
• Stir the ice crystals into the center of the pan and return to the freezer.
• Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
• To serve, scoop the granita into chilled dessert bowls or goblets.
• (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
• Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
• To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.