Table of Contents
1 Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. … 2 Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. … 3 Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer’s directions. …
Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping. Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan.
Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
This layered Lemon Ice Cream Cake features two layers of lemon cake with a no-churn lemon ice cream layer sandwiched between them. It’s covered in whipped cream and garnished with candied lemons. With summer approaching, I’m looking for all things fruity and refreshing.
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