Immediately after we got married and returned from the honeymoon we hastened to The Bay to buy ourselves some kitchen supplies. We already had a stand mixer – I got that for P last Christmas – but we really wanted an ice cream maker. Finally we found one, on sale, at Home Outfitters – yay! Ever since then P’s been making the most wonderful ice creams I’ve ever tasted.
Last weekend we brought the lemon gelato pictured above (see – I told you I wasn’t going to use my iPhone camera anymore!) to my parents’ for a BBQ – and everyone was scrambling for the recipe. The gelato has a distinctly familiar taste of lemon meringue pie and, since the recipe involves egg yolks, we were left with plenty of egg whites. The logical conclusion was to serve the gelato with meringues, which was an excellent pairing. I used the Martha Stewart recipe from here and laid them over the gelato after I’d spooned it into bowls. Unfortunately we didn’t have any meringues left for the picture, but I was able to crush some leftover castaways into crumbs, which I sprinkled overtop.
Following is the recipe. Warning: we’ve made this three times in the past 6 weeks, so it’s highly addictive!
– 1 cup half and half
– 1 cup sugar
– 5 egg yolks, lightly beaten
– 3 tablespoons grated lemon peel
– 3/4 cup lemon juice
– 2 cups heavy whipping cream
1. In a small heavy saucepain, heat one cup of the heavy cream and all of the half and half until warm. In a separate, large bowl, mix the sugar and egg yolks together; add the warmed heavy cream and half and half to the sugar and egg mixture while stirring continuously. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at lesat 160 degrees and coats the back of a metal spoon.
2. Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in remaining cup of cream. Cover and refrigerate for several hours or overnight.
3. Freeze according to the manufacturer’s instructions for your ice cream maker. Transfer to a freezer container and freeze for 2-4 hours before serving.
This gelato is amazing – it easily stands up to anything I’ve had in Italy.
Hope you enjoy!