This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Lemon Gelato
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- #97142
Homemade gelato makes quite an impression at a dinner party. The duo of lemon zest and juice gives the gelato a terrifically tart flavor, and the egg and cream give it a lush texture.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 cup milk
1 cup sugar
5 egg yolks, beaten
3 tablespoons grated lemon peel
3/4 cup lemon juice
2 cups heavy whipping cream
directions
In a small heavy saucepan heat milk to 175 degrees F, stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly.
Add lemon peel. Cook and stir over low heat until mixture reaches at least 160 degrees F 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 ice 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.
added by
rcook
nutrition data
182 calories, 13 grams fat, 15 grams carbohydrates, 2 grams protein per 1/2 cup. This recipe is low in sodium.
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reviews & comments
February 7, 2020
It was so good! Thank you.