LEMON GELATO
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
Categories ice creams and sorbets, dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
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, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 42 milligrams, Sugar 21 grams
LEMON GELATO
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
Time 50m
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, Fat 26g fat (15g saturated fat), Cholesterol 213mg cholesterol, Sodium 40mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON GELATO
There is nothing better than homemade fresh lemon gelato on a hot summer day!
Provided by kristinmgilbert
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 10h52m
Yield 6
Number Of Ingredients 5
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, Carbohydrate 30.5 g, Cholesterol 27.2 mg, Fat 7.6 g, Fiber 4 g, Protein 1.4 g, SaturatedFat 4.6 g, Sodium 11.9 mg, Sugar 20.8 g
LEMON GELATO RECIPE - (4.4/5)
Provided by á-36147
Number Of Ingredients 8
Steps:
- Combine the milk, sugar, and lemon zest in a saucepan. Bring the mixture just to a simmer over medium heat. Remove from the heat. Cover the saucepan and allow the mixture to sit for 30 minutes. Pour the mixture through a strainer into a large measuring cup. In a bowl, whisk together the egg yolks and heavy cream. Slowly whisk the warm milk into the egg and cream mixture. Return the mixture to the saucepan. Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens. Stir in the vanilla extract. Pour the mixture into a bowl, cover and refrigerate until cold, 4 to 5 hours. Stir the lemon juice into the gelato mixture. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions.
MEYER LEMON GELATO
There is nothing better than Meyer Lemon Gelato! Of course you can also make this with regular, imperial lemons if you prefer, or Meyer lemons aren't in season (they have a VERY short season)
Provided by Tantric1
Categories Dessert
Time 1h
Yield 5 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk your egg yolks, heavy cream together into a bowl & set aside. Into a large sauce pan add half and half, lemon zest and sugar. Heat over medium heat stirring frequently until sugar dissolves. Remove from heat. Add some of the warm half and half mixture to the egg yolk mixture into order to temper. GRADUALLY add the egg yolk mixture into the half and half mixture and stir well to combine. Return to medium heat and cook until mixture thickens. Remove from heat stir in vanilla extract.
- Allow pan to cool slightly cover with saran wrap and place into the fridge to cool completely. When you're ready to make your gelato stir in the lemon juice and follow instructions on your gelato maker!
Nutrition Facts : Calories 530.5, Fat 34.2, SaturatedFat 20.1, Cholesterol 271.2, Sodium 69.1, Carbohydrate 53.4, Fiber 1.6, Sugar 43.4, Protein 7.1
TRADITIONAL MEYER LEMON GELATO
Sicilians makegood use of the many citrus groves ontheir island; a traditional breakfast is ascoop of lemon gelato served on brioche. Of course, the combination isalso suitable for dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a small saucepan, cook lemon juice over medium-low heat until reduced by three-quarters, about 30 minutes. Remove from heat; let cool completely.
- In a medium heavy-bottom saucepan, bring milk and lemon zest just to a simmer over medium heat. Remove from heat; cover, and steep 30 minutes.
- In a mixing bowl, beat yolks and sugar on medium-high speed until very thick and pale, about 5 minutes.
- Prepare an ice bath; set aside. Return milk mixture to a simmer; whisk half into egg-yolk mixture. Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon.
- Remove from heat; immediately stir in cream. Pass mixture through a fine sieve into a medium bowl set in the ice bath; let stand, stirring frequently, until chilled. Stir in reduced lemon juice.
- Freeze mixture in an ice-cream maker according to manufacturer's instructions. Store in an airtight container in the freezer until ready to serve, up to 1 week.
LEMON GELATO
Make and share this Lemon Gelato recipe from Food.com.
Provided by CookingONTheSide
Categories Low Protein
Time 5h
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In small heavy saucepan, heat milk to 175 degrees; stir in sugar until dissolved.
- Whisk a small amount of hot mixture into egg yolks.
- Return all to the pan, whisking constantly.
- Add lemon peel.
- Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
- Remove from heat; strain.
- Stir in lemon juice.
- Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
- Stir in cream.
- Cover and refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two thirds full, freeze according to manufacturer's directions.
- Refrigerate remaining mixture until ready to freeze.
- Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 1915.3, Fat 136.9, SaturatedFat 81.7, Cholesterol 1086.9, Sodium 226.7, Carbohydrate 164, Fiber 1.8, Sugar 137.3, Protein 20.6
LEMON-LIME GELATO
Provided by Suzanne Pirret
Categories Milk/Cream Kid-Friendly Frozen Dessert Summer Simmer Lemon Juice Lime Juice Small Plates
Yield Makes 1 serving
Number Of Ingredients 4
Steps:
- In a saucepan, stir together a quarter cup (60ml) freshly squeezed lemon juice and its zest, a quarter cup freshly squeezed lime juice and its zest, and a half cup (100g) sugar. Simmer for a few minutes, until the sugar has dissolved. Taste and add more sugar if you'd like. Strain and let cool down in the fridge.
- Stir in half a cup (125ml) heavy (double) cream and pour the mixture into an ice cube tray. When it's frozen, spoon several cubes out into one big refreshing cup.
MEYER LEMON GELATO
Lemon ice is great, but ice cream fans just may prefer this sweeter, denser lemon treat.
Provided by Martha Stewart
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat milk and lemon zest. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.
- In a small saucepan, cook juice over medium-low heat until reduced by three-quarters, 30 to 40 minutes. Allow syrup to cool completely.
- Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.
- Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
- Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Stir in lemon syrup, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.
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- Add the cream, milk, lemon juice, zest, sugar and salt together and using a wire whip, mix until the sugar is dissolved and completely incorporated. (the mixture should thicken some)
- Pour the mixture into a Gelato or ice cream maker and freeze following the manufacturer’s instructions.
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