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.
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
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
CITRUS GELATO
Provided by Giada De Laurentiis
Categories dessert
Time 3h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan. Gradually whisk in the cream. Then whisk in the milk, buttermilk and citrus zests. Using a wooden spoon, stir the custard constantly over medium heat until it thickens enough to coat the back of the spoon and a thermometer registers between 180 and 185 degrees F, 8 to 10 minutes.
- Immediately scrape the custard into a 4-cup measuring cup; mix in the rum. Refrigerate uncovered until cold, about 3 hours, stirring occasionally to prevent a skin from forming. Cover until ready to freeze (can be made 1 day in advance).
- Freeze the custard in an ice cream machine according to manufacturer's instructions.
- While the custard is freezing in the ice cream machine, peel and trim the ends from the zested orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments onto a cutting board. Cut the segments into 1/2-inch pieces. During the last 10 minutes of freezing time, add the orange segments.
- Transfer to a container; cover and freeze until ready to serve.
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.
LEMON-LIME GELATO
This recipe of Anthony Mangieri (Una Pizza Napoletana) sounded just so refreshing and decadent. It also will make a batch that will fit in my little Cuisinart ice cream maker. I plan to chill the syrup before using. prep time does not include chilling & cook time does not include processing in ice cream maker as this depends on your device.
Provided by Busters friend
Categories Frozen Desserts
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, add the zest from the 2 lemons and 2 limes, lemon juice, lime juice, sugar, and 2 cups water. Stir and bring to a boil. Simmer for 2 to 3 minutes until the sugar dissolves. Strain and set aside to cool.
- Mix the citrus syrup with
- the heavy cream. Transfer to an ice-cream machine, and proceed according to directions. When the ice cream starts to firm up, add the 1 tablespoon each of lemon zest and lime zest and continue processing.
- If an ice-cream machine
- is not available: Mix the lemon-lime zest with the cream mixture and pour into ice-cube trays. When frozen, grate the ice cubes with a cheese grater.
Nutrition Facts : Calories 306.7, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 17.3, Carbohydrate 48.5, Fiber 2.6, Sugar 38.8, Protein 1.6
LEMON GELATO (FOR ICE CREAM MACHINE)
This recipe is from Meredith Kurtzman, "Otto" restaurant. It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). The Prep time includes all chilling/freezing times.
Provided by Dee514
Categories Frozen Desserts
Time 18h20m
Yield 1 Quart
Number Of Ingredients 6
Steps:
- Heat milk in sauce pan to a simmer.
- Put the lemon zest and vanilla bean in a bowl, and add the hot milk.
- When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
- Strain the milk into a sauce pan, add half the sugar, and bring to a simmer.
- Whisk the egg yolks with the remaining sugar until combined.
- Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking to heat the yolks without cooking them.
- When all the milk has been added, cook the mixture over medium heat, stirring continuously, for about 4 to 5 minutes or until the mixture is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon (Don't overcook the eggs; doing so will change the flavor of the gelato).
- Stir in a pinch of salt, and straininto a heatproof bowl set over ice.
- Cover, and refrigerate for at least 6 hours or overnight.
- Transfer mixture to an ice cream machine, and process according to directions.
- Transfer gelato to a container and return to freezer for about 2 hours.
- Serve in chilled glasses.
Nutrition Facts : Calories 2278.3, Fat 76.3, SaturatedFat 36.9, Cholesterol 2024.7, Sodium 706.7, Carbohydrate 350.8, Sugar 300.6, Protein 56.3
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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