Italian Lemon Frozen Dessert Recipe

1
Italian Lemon Frozen Dessert Recipe
Italian Lemon Frozen Dessert Recipe photo by Taste of Home
Publisher Photo

Italian Lemon Frozen Dessert Recipe

Read Reviews
1
Publisher Photo
Lemon fans will favor the flavor of this refreshing dessert. I sometimes top individual servings with fresh berries.—Sally Sibthorpe, Shelby Township, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + cooling Cook: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + cooling Cook: 20 min. + freezing

Ingredients

  • 5 eggs
  • 1 cup sugar
  • 1 cup ricotta cheese
  • 1/2 cup plus 3 tablespoons butter, melted, divided
  • 1 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1-1/2 cups heavy whipping cream
  • 1 cup amaretti cookie crumbs

Directions

In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and peel. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Transfer to a large bowl; cool completely.
Line a 9x5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight.
Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices. Yield: 8 servings.
Originally published as Italian Lemon Frozen Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p63

Nutritional Facts

1 slice: 567 calories, 40g fat (23g saturated fat), 247mg cholesterol, 215mg sodium, 45g carbohydrate (41g sugars, 1g fiber), 10g protein.

  • 5 eggs
  • 1 cup sugar
  • 1 cup ricotta cheese
  • 1/2 cup plus 3 tablespoons butter, melted, divided
  • 1 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1-1/2 cups heavy whipping cream
  • 1 cup amaretti cookie crumbs
  1. In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and peel. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Transfer to a large bowl; cool completely.
  2. Line a 9x5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight.
  3. Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices. Yield: 8 servings.
Originally published as Italian Lemon Frozen Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p63

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debstub User ID: 2934557 105398
Reviewed Jun. 6, 2013

"It looks fabulous but I can't possibly make it at 600 cal a slice! I would probably eat the whole "loaf" myself and have a heart attack on the spot!!"

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