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.
FRESH CITRUS WITH GELATO AND ALMOND COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Divide the blood oranges, navel oranges and grapefruit decoratively among 4 shallow dessert bowls. Sprinkle with the flake salt and the crumbled almond cookies. Top each serving with a scoop of gelato and drizzle evenly with the olive oil and honey. Serve immediately.
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
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
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.
More about "citrus gelato recipes"
EASY LEMON GELATO RECIPE (LEMON ICE CREAM) - CHEF DENNIS
From askchefdennis.com
4.6/5 (80)Total Time 30 minsCategory DessertCalories 300 per serving
- 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.
HOW TO MAKE AUTHENTIC ITALIAN GELATO AT HOME
From recipesfromitaly.com
THE EASIEST HOMEMADE GELATO (NO MACHINE, 3 FLAVORS!)
From biggerbolderbaking.com
MY ELEVEN FAVORITE GELATO RECIPES FOR YOUR DESSERT …
From askchefdennis.com
LEMON GELATO (WATER-BASED) RECIPE - LOS ANGELES TIMES
From latimes.com
14 IRRESISTIBLE HOMEMADE GELATO RECIPES - FOOD NOUVEAU
From foodnouveau.com
15 EASY GELATO RECIPES TO TRY THIS SUMMER - INSANELY …
From insanelygoodrecipes.com
EASY LEMON ICE CREAM {LEMON GELATO} • THE FRESH COOKY
From thefreshcooky.com
4.2/5 (9)Total Time 4 hrs 35 minsCategory Ice CreamCalories 217 per serving
CLASSIC GELATO RECIPE - THE SPRUCE EATS
From thespruceeats.com
CITRUS RECIPES
From allrecipes.com
FIOR DI LATTE GELATO, HOMEMADE WITH NO EGGS - RECIPES FROM ITALY
From recipesfromitaly.com
LEMON GELATO | WILLIAMS SONOMA
From williams-sonoma.com
HOMEMADE LEMON CREAM GELATO - COOKING WITH WINE BLOG
From cookingwithwineblog.com
37 CITRUS RECIPES WITH ORANGE, LEMON, LIME, AND GRAPEFRUIT - BON …
From bonappetit.com
HOMEMADE BLUEBERRY LEMON GELATO - FRESH FLAVORFUL
From freshflavorful.com
LEMON GELATO RECIPE WITH ICE CREAM MAKER - DESSERT RECIPES
From findsimplyrecipes.com
30 RECIPES TO MAKE WITH FRESH CITRUS | TASTE OF HOME
From tasteofhome.com
You'll also love