Lemon Ice Cream and Raspberry Granita Sundaes
I know I’ve only posted chocolate recipes this week, so I thought it would be fun to change it up a bit. Don’t get me wrong, I’m all for a holiday that celebrates chocolate. This recipe looked too good to pass up, though. It’s definitely festive, and I think its bright red color makes it fitting for Valentine’s Day.
This dessert consists of tart raspberry granita layered between scoops of sweet lemon ice cream and topped with raspberry sauce. On their own, the ice cream and granita both taste fabulous. When combined, they come together to create a surprising treat. I never considered pairing the two together, but the icy granita and creamy ice cream actually go together quite well. Plus, I love the raspberry lemon combination (almost as much as I love the coffee chocolate one). Although the recipe called for store-bought ice cream, I decided to make the ice cream at home. It tastes so much better, and I think it makes the dessert that much more special. Another perk of making the ice cream at home is that you’ll have extra to enjoy even after the sundaes are gone. Either way you go, this dessert is excellent and would make a fantastic Valentine’s Day dessert.
- YIELD: 2 sundaes
For the lemon ice cream:
Zest of 3 lemons
½ cup freshly squeezed lemon juice
¾ cup sugar
4 egg yolks
Pinch of salt
1 cup milk
2 cups heavy cream
For the raspberry granita and sauce:
16 ounces frozen unsweetened raspberries (about 3 cups), thawed
2 tablespoons plus ½ cup sugar
¾ cup water
- 1
Start by making the ice cream. Whisk together the zest, lemon juice and sugar and salt in a medium, nonreactive bowl and refrigerate for at least 2 hours.
- 2
Place egg yolks in a large bowl and set aside. Heat the milk in a large saucepan over medium heat until it just begins to boil. Remove from heat and gradually whisk into egg yolks. Pour egg/milk mixture back into the saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain mixture and refrigerate for at least 2 hours, or until completely chilled.
Combine lemon mixture, custard and heavy cream and stir thoroughly. Freeze in an ice cream maker according to manufacturer’s directions. Allow to freeze overnight to harden.
- 3
To make the granita and sauce, purée raspberries in a food processor until just smooth. Transfer to a fine mesh strainer set over a medium bowl. Strain raspberries, using a rubber spatula to extract as much liquid as possible. Transfer ⅓ cup of purée to a small bowl and add 2 tablespoons sugar. Stir to combine. Cover and chill.
- 4
In a small saucepan set over medium-high heat, combine the water and remaining sugar and cook just until sugar dissolves. Set aside to cool.
Stir sugar mixture into remaining purée and place into an 8- by 8-inch glass dish. Freeze until mixture begins to set, stirring every 45 minutes for 2 to 3 hours. Cover and freeze until firm, about 6 hours. Sauce and granita can be made 1 day in advance. Once frozen, use a fork to scrape surface of the granita to form crystals.
- 5
To serve, place 1 scoop of ice cream into each of 2 dessert glasses. Top each with 1 scoop of granita and drizzle with raspberry sauce. Repeat for a total of 2 scoops ice cream and 2 scoops granita. Serve immediately.
Looks fabulous- I love lemon with ANY berry, but specifically raspberries and blueberries! I need to bust out my ice cream maker– I brought a spare home from my parents’ house and have yet to use it! Shame on me! Love the festive background in your photo!
I have had the combination of ice cream and a berry sorbet which seems similar, it was the best thing I’ve ever tasted!
Looks AMAZING!
Oh my this looks good. Incredible mix of flavors.
Wow this looks delicious! Yum!
Mmmm mmm mmmm! Lemon and raspberry together! Drool.