Lemon gelato
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Lemon gelato
  Lemon    Italian  
Last updated 6/12/2012 1:21:59 AM. Recipe ID 54411. Report a problem with this recipe.
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      Title: Lemon gelato
 Categories: Italian, Desserts
      Yield: 1 Servings
 
      6 md Lemons
  1 1/3 c  Sugar
      6    Egg yolks
  1 1/3 c  Heavy cream
    1/8 ts Salt
  2 2/3 c  Half-and-half
  1 1/2 ts Vanilla extract
 
  PREPARATION:  Grate the zest of 6 lemons and set aside in a bowl with
  the sugar.  OR, use a vegetable peeler to remove 3/4 cup zest from
  the lemons and process the lemon strips with the sugar in a food
  processor until zest is minced, about 30 seconds.  Set lemons aside.
  
  COOKING:  Whisk the egg yolks with the cream and salt in a heatproof
  mixing bowl.  Put the half-and-half and lemon-sugar in a medium non-
  aluminum saucepan.  Bring liquid to a simmer, stirring to dissolve
  the sugar. Remove pan from heat.  Slowly whisk the hot half-and-half
  into the egg yolk mixture.  Then return the partially cooked custard
  to the saucepan. Stir constantly over medium-low heat until mixture
  begins to thicken slightly and coats the back of a spoon, about 5
  minutes (the approximate consistency of unwhipped heavy cream). Pour
  hot custard into a bowl without straining. Stir in the vanilla.  Put
  a sheet of plastic wrap directly on the surface of the custard to
  prevent skin from forming. Set custard aside at room temperature to
  cool. (Can cover with plastic wrap and refrigerate for up to 48
  hours.)
  
  FREEZING:  Squeeze 3/4 cup juice from the lemons and stir juice into
  cooled custard.  Transfer the custard mixture to an ice cream maker
  and freeze according to manufacrurer's instructions.
  
  Makes about 1 1/2 quarts.
  
  [COOKS; Jul/Aug 1988] Posted by Fred Peters.
 




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Recipe ID 54411 (Apr 03, 2005)

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