10.02.2011

Lemon Gelato



Both recipes produce a remarkably authentic gelato. In Italy gelato varies with region, or with what region the maker is from. I noticed two types: one made with just zest, which was often less sweet and very refreshing, almost like a granita; and a second with lemon juice that was often creamier and much sweeter. I use organic whole milk and raw sugar, and only the yellow part of the zest. These recipes make about 10 half-cup servings.


With Lemon Juice (faster)
Ingredients:
2 cups whole milk
1/2 cup sugar
5 egg yolks
Zest from 3 to 4 lemons
1⁄4 tsp vanilla extract (option - warms the taste)
1/2 to 3/4 cup lemon juice

  • In a small saucepan combine milk, lemon zest, and vanilla. 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 (heat to steaming, not boiling). Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon and leave a trail when a finger is run over the spoon, about 10 minutes. (Don’t overheat; doing so will change the flavor and it may curdle).
  • Cool mixture by placing bottom of pan in several inches of cold water and ice; give it an occasional stir.
  • Transfer to a bowl, stir in lemon juice, and refrigerate until well chilled, at least 1 hour.
  • Transfer to an ice-cream machine, and process according to directions.
  • Transfer ice cream to a container, and return to the freezer for about 2 hours to ripen.  


Zest Only
Ingredients:
2 cups whole milk
Zest from at least 4 lemons
1⁄4 tsp vanilla extract
1/2 cup sugar
5 egg yolks
Pinch salt

  • Heat the milk in a saucepan to a low simmer (until steaming), but not boil.
  • 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 refrigerator.
  • Strain the milk into a saucepan, add half the sugar, and bring to a simmer.
  • Whisk the egg yolks with the remaining sugar until combined.
  • Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 5 to 10 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overheat; doing so will change the flavor and it may curdle).
  • Stir in a pinch of salt, and strain into a bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight.
  • Transfer to an ice-cream machine, and process according to directions.
  • Transfer ice cream to a container, and return to the freezer for about 2 hours to ripen.

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