LEMON MILK RECIPE RECIPES
LEMON GELATO RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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.
BEST AMALFI-STYLE LEMON CAKE RECIPE | CHRISTOPHER KIMBALL ...
Giovanna Aceto, whose family owns a generations-old lemon farm on the Amalfi Coast of Italy, showed us how to make torta al limone, a simple lemon cake popular...
Provided by 177MILKSTREET.COM
Total Time 1 hours
Yield 10 to 12 Servings
Number Of Ingredients 8
More about "lemon milk recipe recipes"
LEMON BLUEBERRY BREAD RECIPE: HOW TO MAKE IT
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Breakfast, Brunch
Calories 181 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Breakfast, Brunch
Calories 181 calories per serving
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
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LEMON GELATO RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Cuisine Europe, Italian
Calories 361 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Cuisine Europe, Italian
Calories 361 calories per serving
- 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.
See details
LEMON GELATO RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Cuisine Europe, Italian
Calories 361 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Cuisine Europe, Italian
Calories 361 calories per serving
- 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.
See details
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GINGER SHOT RECIPE WITH LEMON - SWASTHI'S RECIPES
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