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Creamy Lemon Gelato
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Servings: Makes 1 1/2 quarts, serves 12 |
Comments: The brisk, refreshing taste of lemon is always welcome after a pasta meal. In this velvety ice cream, crème fraîche contributes richness and a flavor reminiscent of cheesecake. Look for crème fraîche in good cheese shops specialty-food stores, or in your local supermarket. Serve the gelato with thin, crisp cookies. |
Ingredients: 1 cup half-and-half 1 cup heavy cream 3 lemons 3/4 cup sugar 6 egg yolks 1 cup crème fraîche or heavy cream |
Instructions: In a non aluminum saucepan, combine the half-and-half and cream. Using a vegetable peeler, remove the zest of 1 lemon in long strips. Add to the cream mixture. Place over medium heat and bring just to a simmer. Meanwhile, grate the zest from the remaining 2 lemons. In a food processor, combine the sugar and grated lemon zest and process until well mixed. In a bowl, combine the egg yolks and lemon sugar. Whisk until pale and smooth. Slowly whisk in the hot cream, then return the mixture to the saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the mixture visibly thickens and coats the spoon, about 4 minutes. Do not allow it to boil or it will curdle. Remove from the heat and stir for 1 minute. Let cool for 15 minutes, then whisk in the crème fraîche. Cover and refrigerate thoroughly, about 8 hours. Strain the mixture into an ice cream maker and freeze according to the manufacturer's instructions. To serve, scoop the gelato into serving dishes. Makes about 1 1/2 quarts; serves 12. |
Source: DianasDesserts.com |
Date: July 22, 2002 |