Home Made Lemon Gelato

I’m going to miss summer, the hot nights on the deck and the homemade ice cream.  I invested in an electric ice cream maker. You can find them on Amazon here.  I love homemade ice cream but I hated getting ice and salt and making a mess on my deck.  This is the best and the easiest way to get a fun after dinner treat in less time than it takes to make brownies.  And now that the summer is fading into fall I thought i’d  make ice cream a few more times before I break out my pumpkin recipes.

My darling son is leaving on a LDS mission in two weeks to Rome Italy, he loves Italian food and so I’ve been making homemade pastas and pesto, but my favorite Italian food that I’ve made so far is galato, it’s so easy and yummy.  Here is my recipe for lemon gelato, it’s so refreshing and light I could have eaten the whole container.

 

 

A little grating of the lemons and separating of eggs is a small price to pay for a taste of Italy.  After I heated all the ingredients I wanted to cool it down faster than a few hours so I put the bowel in the freezer and stirred it every 10 min for a half hour while we ate dinner then, I just dumped it into the ice cream maker while it was still a bit warm.  The direction said it would take about 20 min and mine took about 25 so hello 5 extra min in the machine vs. a couple of hours in the fridge.  And I did add a vanilla bean to the mix although it did not call for one in the recipe, I also added a bit of salt to the recipe because i have always added a pinch of salt to my ice cream no matter what flavor.  Here is the recipe but there is a printable one at the bottom of the page.

Lemon gelato

INGREDIENTS  

• 1 cup milk
• 1 cup sugar
• 5 egg yolks, lightly beaten
• 3 tablespoons grated lemon peel
• 3/4 cup lemon juice
• 1/8 tsp salt
• 2 cups heavy whipping cream

DIRECTIONS

In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil.

Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight. Stain mixture in to the frozen ice cream cylinder, about  two-thirds full; freeze according to the manufacturer’s directions.