LEMON GELATO STRAIN RECIPES

LEMON GELATO RECIPE | ALLRECIPES

Lemon Gelato Recipe | Allrecipes image

There is nothing better than homemade fresh lemon gelato on a hot summer day!

Provided by kristinmgilbert

Categories Desserts Fruit Desserts Lemon Dessert Recipes

Total Time 152 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

6 small lemons, zested and juiced
1?½ cups water
½ cup white sugar
2 tablespoons white sugar
½ cup heavy whipping cream

Steps:

Combine lemon zest, lemon juice, water, and 1/2 cup plus 2 tablespoons sugar in a saucepan; bring to a boil. Cook and stir for 2 minutes. Remove from heat.
Strain lemon mixture into a large bowl; discard lemon zest. Refrigerate until completely chilled, 8 hours to overnight.
Stir heavy cream into the lemon mixture. Pour into an ice cream maker. Freeze according to manufacturer's instructions, about 30 minutes. Transfer to an airtight container and freeze until firm, about 2 hours.

Nutrition Facts : Calories 166.1 calories, CarbohydrateContent 30.5 g, CholesterolContent 27.2 mg, FatContent 7.6 g, FiberContent 4 g, ProteinContent 1.4 g, SaturatedFatContent 4.6 g, SodiumContent 11.9 mg, SugarContent 20.8 g

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

Ingredients

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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