Nyt Lemon Gelato Recipes

Steps:

• In a mixing bowl, combine lemon zest and juice, lime zest and juice, sugar and eggs. Whisk until smooth. Add cream, whisk again, and transfer to a large pitcher. Cover with plastic wrap and refrigerate from 2 hours to 2 days, the longer the better to bring out fullest flavor.
• When ready to bake, heat oven to 300 degrees. Heat a kettle of water until just steaming; do not boil.
• Place six 1-cup ramekins in a roasting pan and pour cream mixture into them. Pour hot water into pan to come about halfway up sides of ramekins. Bake until cream is just set, 30 to 35 minutes; it will still wobble, but will firm as it cools.
• Remove ramekins from water and allow to cool. Serve at room temperature, or cover with plastic wrap and refrigerate. Serve with shortbread or plain, crisp cookies.

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.,

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.

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

Steps:

• Place a 1-quart container and one smaller container - for any extra gelato - in the freezer. Combine the strawberries, sugar and water in a medium saucepan, and bring to a simmer. Simmer until the strawberries thaw and become very soft, about 15 minutes. Remove from the heat, and transfer half the mixture to a blender. Since the mixture is hot, just cover the top of the blender jar with a dish towel pulled down tight. Blend until smooth, and then add half the milk. Blend again until smooth. Repeat with the remaining strawberries and milk. Transfer to a bowl, and chill in the refrigerator.
• Stir in the lemon juice and salt, and transfer to the container of an ice cream maker. Freeze according to the manufacturer's directions. Scrape into the chilled container, and return to the freezer for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 20 to 30 minutes before serving.

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.

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.