CANTALOUPE GELATO
Categories Food Processor Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Low Sodium Peach Summer Party Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Cut rind from melon and discard seeds. Cut melon into chunks and in a food processor purée enough to measure 2 cups. Transfer purée to a bowl and stir in syrup and lemon juice. Chill melon mixture until cold and up to 1 day.
- Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.
MELON GELATO
From Alice Waters' "The Art of Simple Cooking". Prep. time does not include freezing time.
Provided by Nabiha
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the melon in half, scoop out the seeds, peel off the rind, and cut the flesh into small pieces. Puree until smooth in a blender or food processor.
- Beat together the egg yolks and 1/3 cup sugar until thick.
- Warm the syrup over low heat. Whisk the egg yolks and sugar into the corn syrup and cook over low heat, whisking just until warmed through. Remove from the heat and strain through a sieve.
- Whip the cream until it begins to mound up and peak softly, and fold it into the yolk mixture.
- Beat the egg whites and 1 tablespoon sugar until they form soft peaks; fold into the yolk and cream mixture.
- Stir in the melon puree and lemon juice and freeze according to the instructions for your ice cream maker.
Nutrition Facts : Calories 205.3, Fat 6.9, SaturatedFat 3.4, Cholesterol 138.1, Sodium 60.5, Carbohydrate 33.8, Fiber 0.5, Sugar 20.9, Protein 4.3
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.
EASY MELON ICE CREAM
A quick and easy way to make fruity and refreshing ice cream for hot summer days
Provided by Barney Desmazery
Categories Dessert, Snack, Treat
Time 35m
Number Of Ingredients 5
Steps:
- Tip the cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat. Tip the melon into a food processor with the lemon juice, blitz until smooth, then pour the cream onto the melon and blitz again.
- Pour the mix into an ice-cream machine and churn until thick and semi-frozen, then transfer to a freezerproof container and freeze. Serve the ice cream scooped into a bowl with fresh raspberries.
Nutrition Facts : Calories 385 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
SIMPLE WATERMELON SORBET
If you love watermelon and love sorbet, you're bound to love this simple recipe!
Provided by CookinginFL
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 2h45m
Yield 8
Number Of Ingredients 4
Steps:
- Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
- Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 28.7 g
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
WATERMELON SORBET
I'm posting this in answer to a request. I haven't made it myself. It was on a site called The Ice Cream Parlor. An ice cream maker is necessary. Times do not include chilling or freezing, and are guesses.
Provided by mianbao
Categories Frozen Desserts
Time 25m
Yield 4 cups, or so, I think
Number Of Ingredients 4
Steps:
- Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.
- Remove from heat and chill.
- Cut up the watermelon and remove all seeds.
- Puree in a blender or food processor.
- Stir into chilled syrup.
- Freeze in an ice-cream maker according to the manufacturer's instructions.
- Pack into an airtight container and store in the freezer.
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