Nyt Lemon Gelato Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON-LIME SATIN CREAMS



Lemon-Lime Satin Creams image

Here is an easy, citrusy dessert that can be made ahead of time for the most part. Mix lemon and lime zest with eggs, sugar and cream, and then refrigerate for up to two days -- the longer the better. Then, bake it in ramekins for about half an hour, and serve. Superfine sugar can be found in the baking aisle or made with regular sugar using a mortar and pestle.

Provided by Nigella Lawson

Categories     dessert, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 5

Finely grated zest and juice of 2 lemons
Finely grated zest and juice of 1 lime
1 1/2 cups superfine sugar
6 large eggs
1 1/4 cups heavy cream

Steps:

  • In a mixing bowl, combine lemon zest and juice, lime zest and juice, sugar and eggs. Whisk until smooth. Add cream, whisk again, and transfer to a large pitcher. Cover with plastic wrap and refrigerate from 2 hours to 2 days, the longer the better to bring out fullest flavor.
  • When ready to bake, heat oven to 300 degrees. Heat a kettle of water until just steaming; do not boil.
  • Place six 1-cup ramekins in a roasting pan and pour cream mixture into them. Pour hot water into pan to come about halfway up sides of ramekins. Bake until cream is just set, 30 to 35 minutes; it will still wobble, but will firm as it cools.
  • Remove ramekins from water and allow to cool. Serve at room temperature, or cover with plastic wrap and refrigerate. Serve with shortbread or plain, crisp cookies.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 9 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 13 grams, Sodium 91 milligrams, Sugar 50 grams, TransFat 0 grams

LEMON GELATO



Lemon Gelato image

On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. -Gail Wang, Troy, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 quarts.

Number Of Ingredients 6

1 cup whole milk
1 cup sugar
5 large egg yolks, lightly beaten
3 tablespoons grated lemon zest
3/4 cup fresh lemon juice (about 5 lemons)
2 cups heavy whipping cream

Steps:

  • 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 zest. 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., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture.,

Nutrition Facts : Calories 361 calories, Fat 26g fat (15g saturated fat), Cholesterol 213mg cholesterol, Sodium 40mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.

WINTER STRAWBERRY GELATO



Winter Strawberry Gelato image

I'm calling this "winter" strawberry gelato only because I'm making it with frozen organic strawberries. You can use sweet, fresh strawberries when they're in season. The recipe is inspired by Sherry Yard, a pastry chef who taught me that you can make perfectly wonderful ice cream with no cream and no eggs. I make this one with 2 percent milk, but you could use whole milk. If you're thinking of using skim milk, substitute water and make sorbet.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 3h

Yield Just under five cups, serving six to eight

Number Of Ingredients 6

1 1-pound bag frozen strawberries; or 1 pound ripe, sweet strawberries, hulled
1/2 cup sugar, preferably organic fair-trade sugar
1/4 cup water
2 cups milk (2 percent or whole)
2 teaspoons fresh lemon juice
Pinch of salt

Steps:

  • Place a 1-quart container and one smaller container - for any extra gelato - in the freezer. Combine the strawberries, sugar and water in a medium saucepan, and bring to a simmer. Simmer until the strawberries thaw and become very soft, about 15 minutes. Remove from the heat, and transfer half the mixture to a blender. Since the mixture is hot, just cover the top of the blender jar with a dish towel pulled down tight. Blend until smooth, and then add half the milk. Blend again until smooth. Repeat with the remaining strawberries and milk. Transfer to a bowl, and chill in the refrigerator.
  • Stir in the lemon juice and salt, and transfer to the container of an ice cream maker. Freeze according to the manufacturer's directions. Scrape into the chilled container, and return to the freezer for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 20 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 64 milligrams, Sugar 18 grams

LEMON GELATO



Lemon Gelato image

A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesn't turn it into lemon ice cream, itself a cool dollop of heaven. What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier. In short, we're talking platonic ideal of ice cream.

Provided by Nigella Lawson

Categories     ice creams and sorbets, dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 cups whole milk
Pared or grated zest of just under 1/2 lemon
5 large egg yolks
1/2 cup sugar

Steps:

  • In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
  • In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
  • Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)
  • Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturer's instructions.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 42 milligrams, Sugar 21 grams

LEMON MELTAWAYS



Lemon Meltaways image

These tender cookies are an elegant teatime snack, packed with bright lemon flavor. Bake them all at once or save half of the dough, well wrapped, in the freezer for later. If you've frozen the dough, let it warm slightly before slicing to prevent cracked cookies.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 30m

Yield About 40 cookies

Number Of Ingredients 8

1 cup/227 grams unsalted butter, softened
2 cups/246 grams confectioners' sugar
1 tablespoon packed finely grated lemon zest
2 tablespoons fresh lemon juice
1 egg yolk
2 cups/255 grams all-purpose flour
1/4 cup/32 grams cornstarch
1/2 teaspoon kosher salt

Steps:

  • Add butter, 1 1/4 cups/154 grams confectioners' sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sugar is moistened, then turn the mixer to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add the lemon juice and egg yolk. Mix to combine.
  • Reduce the speed to low, add the flour, cornstarch and salt, and mix until just combined.
  • Divide the dough into 2 pieces and set each piece on a length of parchment paper or plastic wrap. Fold the paper over the sticky dough, and use your hands to form it into a cylinder about 1 1/2 inches wide. Roll the cylinder a few times to help shape it, but don't worry if it isn't perfect. Chill the dough until completely firm, at least 2 hours.
  • When you are ready to bake, heat oven to 350 degrees, and line two baking sheets with parchment paper.
  • Slice the dough into rounds just under 1/4-inch thick and arrange them at least 1-inch apart on the prepared baking sheets. Bake the cookies for 12 to 17 minutes, rotating the pans from top to bottom and front to back halfway though. The cookies should be golden around the edges, but not brown all of the way through.
  • Set the pans on cooling racks and cool for a few minutes. Dust both sides of the warm cookies with the remaining 3/4 cup/92 grams confectioners' sugar. Let the cookies cool completely, then store at room temperature in an airtight container. Dust with additional confectioners' sugar just before serving, if desired.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 25 milligrams, Sugar 6 grams, TransFat 0 grams

NYT LEMON GELATO



NYT lemon gelato image

Number Of Ingredients 4

2 cups whole milk
5 egg yolks
1/2 zest of 1/2 lemon
1/2 cup sugar

Steps:

  • Step 1 In a small saucepan combine milk and lemon zest. Place over mediumlow heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes. Step 2 In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture. Step 3 Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.) Step 4 Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturer's instructions. PRIVATE NOTES

More about "nyt lemon gelato recipes"

SICILIAN GELATO-STYLE ICE CREAM – ICE CREAM NATION
sicilian-gelato-style-ice-cream-ice-cream-nation image
2011-08-12 Mark Bittman wrote an article in the New York Times a few years ago which raised awareness of, and ... Right now I’m making a meyer lemon (hybrid of lemon and mandarin orange) gelato using a cup of heavy cream, a cup of half …
From icecreamnation.org


MEYER LEMON GELATO (OR REGULAR LEMON) RECIPE - CHEF DENNIS
2012-02-07 I was looking for Meyer lemon recipes and happened upon your Meyer Lemon Gelato recipe. I have an Ice Cream maker that has a built in freezer and has a Gelato blade …
From askchefdennis.com
4.9/5 (24)
Total Time 30 mins
Category Dessert
Calories 300 per serving
  • Add the cream, milk, lemon juice, zest, sugar and salt together and using a wire whip, mix until the sugar is dissolved and completely incorporated. (the mixture should thicken some)
  • Pour the mixture into a Gelato or ice cream maker and freeze following the manufacturer’s instructions.


LEMON GELATO | WILLIAMS SONOMA

From williams-sonoma.com
5/5 (5)
Total Time 25 mins
Servings 12


11 MOUTHWATERING & DELICIOUS GELATO RECIPES

From doobareviews.com
Estimated Reading Time 7 mins


LEMON GELATO RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Lemon Gelato Recipe - NYT Cooking great cooking.nytimes.com. In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes. In a medium...
From therecipes.info


NYT LEMON GELATO RECIPES
LEMON GELATO RECIPE - NYT COOKING. From cooking.nytimes.com A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesn't turn it into lemon ice cream, itself a cool dollop of heaven. What happens, rather, is that the small-volume scent of lemon … 4/5 (658) Category …
From tfrecipes.com


LEMON GELATO RECIPE - PINTEREST.COM
Oct 5, 2017 - A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest This doesn't turn it into lemon ice cream, itself a cool dollop of heaven What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier
From pinterest.com


LEMON GELATO RECIPE - NYT COOKING | MARZIPAN CAKE, ALMOND ...
Apr 27, 2018 - A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest This doesn't turn it into lemon ice cream, itself a cool dollop of heaven What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier
From pinterest.com


THE NEW YORK TIMES ON TWITTER | LEMON GELATO RECIPES ...
Vanilla Caramel Gelato Recipe - Creamy, cold, sweet and delicious, this Gelato is the perfect Summer treat! This Vanilla Caramel Gelato is a wonderful classic with fresh caramel sauce swirled in. Decadent, yet light, this will have you coming back for more and more!
From pinterest.com


LEMON GELATO RECIPE
Jun 24, 2019 - A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest This doesn't turn it into lemon ice cream, itself a cool dollop of heaven What happens, rather, is that the small-volume scent of lemon makes the eggs eggier a…
From pinterest.co.uk


16 OF OUR MOST POPULAR LEMON DESSERTS - RECIPES FROM NYT ...

From cooking.nytimes.com


LEMON GELATO RECIPE - NYT COOKING - MASTERCOOK
Lemon Gelato Recipe - NYT Cooking. Date Added: 12/2/2020 Source: cooking.nytimes.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click "Show Link" to generate a url you can …
From mastercook.com


WINTER STRAWBERRY GELATO RECIPE - NYT COOKING | GELATO ...
Nov 19, 2016 - I’m calling this “winter” strawberry gelato only because I’m making it with frozen organic strawberries You can use sweet, fresh strawberries when they’re in season The recipe is inspired by Sherry Yard, a pastry chef who taught me that you can make perfectly wonderful ice cream with no cream and no eggs. Nov 19, 2016 - I’m calling this “winter” strawberry gelato ...
From pinterest.com


LEMON GELATO RECIPE NO EGGS - SHARE-RECIPES.NET
1.In a saucepan combine 1 cup of heavy cream, unsweetened almond milk, lemon juice and the zest of one lemon. Heat to a low simmer. 2.Add the zest of the remaining two lemons and the powdered erythritol in the bowl of a food processor and process until well blended.
From share-recipes.net


Related Search