Lemon Gelato

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 1 Pared or grated zest of just under

Refrigerated
- 5 Egg yolks, large

Baking & Spices
- 1/2 cup Sugar

Dairy
- 2 cups Whole milk

Time
Cook: 40M

Found on cooking.nytimes.com

Description

A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesnt turn it into lemon ice cream, itself a cool dollop of heaven. What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier. In short, were talking platonic ideal of ice cream. Featured in: At My Table; Tuscany 101: Simplicity Perfected.

Directions

In a small saucepan combine milk and lemon zest. 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. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.) Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturers instructions.

Nutrition

241 calories; 9 grams fat; 4 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 0 grams dietary fiber; 31 grams sugars; 7 grams protein; 242 milligrams cholesterol; 63 milligrams sodium

Serves: 4 to 6 servings
Cook Time: PT40M

cooking.nytimes.com

1451 73 2017-06-28 17:00:03

Title:	Lemon Gelato Recipe
Descrition:	A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest This doesn't turn it into lemon ice cream, itself a cool dollop of heaven What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier

Lemon Gelato

Produce
- 1 Pared or grated zest of just under

Refrigerated
- 5 Egg yolks, large

Baking & Spices
- 1/2 cup Sugar

Dairy
- 2 cups Whole milk

The first person this recipe

cooking.nytimes.com

1451 73

Found on cooking.nytimes.com

Site Name

NYT Cooking

Site Title

Lemon Gelato Recipe

Site Description

A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest This doesn't turn it into lemon ice cream, itself a cool dollop of heaven What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier

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