One of my favorite things at the farmer's market is the Italian deli. Dave & I will get one of their sandwiches for lunch then top it off with some gelato for dessert. I thought I'd try to make it for myself. It was a fairly easy recipe I found from the internet & went well with my Italian themed book club night.
Lemon Gelato
6 medium lemons
1 1/3 cups sugar
6 egg yolks
1 1/3 cups heavy whipping cream
1/8 teaspoon salt
2 2/3 cups half and half
1 1/2 teaspoons vanilla extract
Grate the zest of 6 lemons and set aside in a bowl with the sugar.
Or, use a vegetable peeler to remove 3/4 cup zest from the lemons and process the lemon strips with the sugar in a food processor until zest is minced, about 30 seconds.
Set lemons aside.
Whisk the egg yolks with the cream and salt in a heatproof mixing bowl.
Put the half-and-half and lemon-sugar in a medium non-aluminum saucepan.
Bring liquid to a simmer, stirring to dissolve the sugar.
Remove pan from heat.
Slowly whisk the hot half-and-half into the egg yolk mixture.
Then return the partially cooked custard to the saucepan.
Stir constantly over medium-low heat until mixture begins to thicken slightly and coats the back of a spoon, about 5 minutes (the approximate consistency of unwhipped heavy cream).
Pour hot custard into a bowl without straining.
Stir in the vanilla.
Put a sheet of plastic wrap directly on the surface of the custard to prevent skin from forming.
Set custard aside at room temperature to cool.
(Can cover with plastic wrap and refrigerate for up to 48 hours).
FREEZING: Squeeze 3/4 cup juice from the lemons and stir juice into cooled custard.
1 1/3 cups sugar
6 egg yolks
1 1/3 cups heavy whipping cream
1/8 teaspoon salt
2 2/3 cups half and half
1 1/2 teaspoons vanilla extract
Grate the zest of 6 lemons and set aside in a bowl with the sugar.
Or, use a vegetable peeler to remove 3/4 cup zest from the lemons and process the lemon strips with the sugar in a food processor until zest is minced, about 30 seconds.
Set lemons aside.
Whisk the egg yolks with the cream and salt in a heatproof mixing bowl.
Put the half-and-half and lemon-sugar in a medium non-aluminum saucepan.
Bring liquid to a simmer, stirring to dissolve the sugar.
Remove pan from heat.
Slowly whisk the hot half-and-half into the egg yolk mixture.
Then return the partially cooked custard to the saucepan.
Stir constantly over medium-low heat until mixture begins to thicken slightly and coats the back of a spoon, about 5 minutes (the approximate consistency of unwhipped heavy cream).
Pour hot custard into a bowl without straining.
Stir in the vanilla.
Put a sheet of plastic wrap directly on the surface of the custard to prevent skin from forming.
Set custard aside at room temperature to cool.
(Can cover with plastic wrap and refrigerate for up to 48 hours).
FREEZING: Squeeze 3/4 cup juice from the lemons and stir juice into cooled custard.
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