Monday, May 6, 2013
Thursday, May 2, 2013
What did I do when I bought a bunch of perfectly good lemons in the "Sell Now - Reduced Price" produce pile? Well, I didn't make lemonade! I made lemon gelato (or lemon ice cream, whatever you want to call it). I used six lemons for this recipe and the rest went into various cocktails or cucumber lemon waters.
You guys! I think this might be my favorite ice cream I've ever made! No joke. If you like lemon, you must try this. It's full of sweet, tart, creamy goodness. My favorite time to eat it was after it had been in the freezer for only a couple hours and it wasn't totally hard yet. Don't worry though, it's still amazing once it's completely frozen. It's also good with fresh strawberries on top.
PS You don't need a gelato maker, any ice cream maker will do.
Yield: 2 quarts
6 egg yolks
1 1/4 cups heavy cream
6 lemons, zested and juiced (it's about 1/3 cup zest & 1 cup juice)
2 1/2 cups half and half
1 1/4 cups sugar
1/2 tsp vanilla extract
**If you don't keep your ice cream maker bowl in the freezer, put it in the freezer the day before so it's completely frozen.
Whisk the egg yolks and heavy cream together in a bowl and set aside.
In a large sauce pan, add the half and half, lemon zest and sugar. Cook over medium heat stirring frequently until sugar dissolves. Remove from heat.
Add some of the warm half and half mixture to the egg yolk mixture to temper the egg mixture. Gradually add the egg yolk mixture into the half and half mixture and stir well to combine. Return to medium heat and cook until mixture thickens. Remove from heat stir in vanilla extract.
Allow pan to cool slightly then cover with wrap and place into the fridge to cool completely. When you’re ready to make the gelato, stir in the lemon juice and follow instructions on your gelato/ice cream maker.