LEMON GELATO RECIPES RECIPES

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LEMON GELATO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Gelato Recipe: How to Make It - Taste of Home image

On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 1-1/2 quarts.

Number Of Ingredients 6

1 cup whole milk
1 cup sugar
5 large egg yolks, lightly beaten
3 tablespoons grated lemon zest
3/4 cup fresh lemon juice (about 5 lemons)
2 cups heavy whipping cream

Steps:

  • In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. , Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture.

Nutrition Facts : Calories 361 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 213mg cholesterol, SodiumContent 40mg sodium, CarbohydrateContent 31g carbohydrate (27g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

LEMON GELATO RECIPE - NYT COOKING



Lemon Gelato Recipe - NYT Cooking image

A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesn't turn it into lemon ice cream, itself a cool dollop of heaven. What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier. In short, we're talking platonic ideal of ice cream.

Provided by Nigella Lawson

Total Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

2 cups whole milk
Pared or grated zest of just under 1/2 lemon
5 large egg yolks
1/2 cup sugar

Steps:

  • In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
  • In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
  • Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)
  • Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturer's instructions.

Nutrition Facts : @context http//schema.org, Calories 161, UnsaturatedFatContent 3 grams, CarbohydrateContent 22 grams, FatContent 6 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 3 grams, SodiumContent 42 milligrams, SugarContent 21 grams

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