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Lemon Gelato Recipe

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This recipe for Lemon Gelato, by , is from Francesco Mattera Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Koeppel
Added: Friday, May 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 cups milk
zest from 8 lemons, preferably organic
1/2 vanilla bean
1 and 1/2 cups sugar
10 egg yolks
pinch salt

Directions:
Directions:
heat milk in a saucepan to a simmer. do not scorch. put the lemon zest, and vanilla in a bowl and add the hot milk. when cool, cover and allow to infuse for about 8 hours or overnight in the fridge. strain the milk into a saucepan, add half the sugar and bring to a simmer. whisk the egg yolks with the remaining sugar and gradually temper the milk into the yolks (pour in very slowly). return to the heat and cook over medium heat until thick enough that mixture coat the back of a metal spoon and leaves a trail when you run your finger over it. stir in a pinch of salt and strain into a heat proof bowl set over ice. cover and refrigerate for 6 hours or overnight. transfer to an ice cream machine and process according to directions. transfer to a container and freeze for two hours.
you can skip the last refrigeration for 6 hours if you like. however the product will be better.

Number Of Servings:
Number Of Servings:
1 quart
Preparation Time:
Preparation Time:
6 hours+ this is for freezing!!!!!!!
Personal Notes:
Personal Notes:
gelato is different from ice cream only in that the Italians are very smart when it comes to their food. they only use the freshest, best ingredients they can! that's why gelato is so great. no water or ice is added like in American ice cream! use the best ingredients you can find and the outcome will be great!!!

 

 

 

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