Meyer Lemon Gelato Recipes

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TRADITIONAL MEYER LEMON GELATO



Traditional Meyer Lemon Gelato image

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

3/4 cup freshly squeezed Meyer lemon juice (5 or 6 medium lemons)
2 cups milk
Grated zest of 1 Meyer lemon
5 large egg yolks
1 cup sugar
1 cup heavy cream

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



Lemon Gelato 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

Time 50m

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, Fat 26g fat (15g saturated fat), Cholesterol 213mg cholesterol, Sodium 40mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.

MEYER LEMON GELATO



Meyer Lemon Gelato image

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

2 cups whole milk
Zest of 1 Meyer lemon
1 cup Meyer-lemon juice (about 6 lemons)
5 large egg yolks
3/4 cup sugar
1 cup heavy cream

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.

MEYER LEMON GELATO



Meyer Lemon Gelato image

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

6 lemons, zested & juiced (approx 1/2 cup lemon zest & 1 cup lemon juice)
6 egg yolks
1 1/4 cups heavy whipping cream
2 1/2 cups half-and-half
1/2 teaspoon pure vanilla extract
1 1/4 cups sugar

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

MEYER LEMON GRANITA



Meyer Lemon Granita image

Peggy Knickerbocker is a San Francisco-based cookbook author. Here's her recipe for a simple, but incredibly refreshing, lemon granita. This classic Sicilian dessert only takes about 10 minutes to prepare and 2-3 hours to freeze. You will need to be around as the granita freezes, as it has to be stirred every half hour or so. Eureka and regular lemons can be used as well, but taste the granita for tartness-you may need to add more sweetener. If you cannot find superfine sugar or agave syrup, place granulated sugar in the bowl of a food processor and pule for 30 seconds until pulverized. This is the perfect anti-nausea treat! -- from the book: Feed the Belly.

Provided by Peachie Keene

Categories     < 4 Hours

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 5

1 meyer lemon, zest of, grated
3 cups mineral water
2 sprigs of fresh mint
1/2 cup agave syrup or 2/3 cup superfine sugar
1 cup fresh meyer lemon juice (about 5 regular meyer lemons)

Steps:

  • Place the zest, water, mint springs, and agave or sugar in a small, heavy saucepan over medium heat.
  • Stir for about one minute.
  • Remove from the heat, and allow the syrup to cool slightly in the refrigerator.
  • When chilled, strain out the lemon zest and the mint sprigs.
  • Stir the lemon juice into the chilled syrup. Taste to make sure the mixture is not too tart; if it is, add a little more sugar.
  • Pour the mixture into a 9x13-inch shallow baking dish (metal, ceramic, or glass), so the mixture is about an inch deep.
  • Place in the freezer.
  • Every 30 minutes stir with a fork, scraping the crystals down from the side of the dish.
  • When the granita is slightly slushy, but definitely frozen hard, with small firm granules of ice, it's done. It will take 2-3 hours to get to this stage.
  • The granita may be transferred to an airtight container and stored for a couple hours before serving.
  • Remove the granita from the freezer about 10 minutes before serving, so it softens slightly.
  • Serve in dessert bowls or glasses.

Nutrition Facts : Calories 4.1, Sodium 0.4, Carbohydrate 1.3, Fiber 0.4, Sugar 0.3, Protein 0.1

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