Belle's Gelateria : Limonato - Lemon Gelato

Saturday, May 30, 2015

Delightfully tangy and perfect for summertime. And because I came home with 50 lemons from Costco. No ... maybe 20. For a while they graced the dining table along with the other fruits, waiting for me to grab my oils and paint a still life ... something I haven't done for 10 years. I'm optimistic, though. My Winsor Newtons still looked usable last time I checked a few months ago.

Today it was time to 'synthesize' them, as Max would put it. Hmmm... Lemon bars? Check! Lemon loaf? Yep! I look around and spot the ice cream maker on the counter. Because spring has sprung. So a gelato it will be. 

Creamy yet light, sweet yet tart, the vanilla here balanced out the acidity beautifully. Also, who doesn't like a dessert with specks of vanilla bean? 

1 cup cream
1 cup milk

1 cup milk
4 lemons (zested and juiced)
1-1/4 cups sugar
1 tsp vanilla
a pinch of salt

1. In a saucepan, simmer 1 cup of milk and the cream.
2. In a bowl, whisk 1 cup of milk, lemon zest, sugar, vanilla and salt.
3. Once the mixture in the saucepan simmers, add the mixture in the bowl to the saucepan until combined.
4. Stir over medium/medium low until the mixture boils and thickens enough to coat the spoon (about 15 minutes).
5. Remove from heat. Strain and cool to room temperature.
6. Add the reserved lemon juice and refrigerate for two hours or overnight.

7. Whisk again before churning using the gelato paddle for about 40 minutes.

You Might Also Like