Traditional Meyer Lemon Gelato Recipes

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MEYER LEMON GELATO



Meyer Lemon Gelato image

There is nothing better than Meyer Lemon Gelato! Of course you can also make this with regular, imperial lemons if you prefer, or Meyer lemons aren't in season (they have a VERY short season)

Provided by Tantric1

Categories     Dessert

Time 1h

Yield 5 cups, 6-8 serving(s)

Number Of Ingredients 6

6 lemons, zested & juiced (approx 1/2 cup lemon zest & 1 cup lemon juice)
6 egg yolks
1 1/4 cups heavy whipping cream
2 1/2 cups half-and-half
1/2 teaspoon pure vanilla extract
1 1/4 cups sugar

Steps:

  • Whisk your egg yolks, heavy cream together into a bowl & set aside. Into a large sauce pan add half and half, lemon zest and sugar. Heat over medium heat stirring frequently until sugar dissolves. Remove from heat. Add some of the warm half and half mixture to the egg yolk mixture into order to temper. GRADUALLY add the egg yolk mixture into the half and half mixture and stir well to combine. Return to medium heat and cook until mixture thickens. Remove from heat stir in vanilla extract.
  • Allow pan to cool slightly cover with saran wrap and place into the fridge to cool completely. When you're ready to make your gelato stir in the lemon juice and follow instructions on your gelato maker!

Nutrition Facts : Calories 530.5, Fat 34.2, SaturatedFat 20.1, Cholesterol 271.2, Sodium 69.1, Carbohydrate 53.4, Fiber 1.6, Sugar 43.4, Protein 7.1

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.

MEYER LEMON GELATO



Meyer Lemon Gelato image

Lemon ice is great, but ice cream fans just may prefer this sweeter, denser lemon treat.

Provided by Martha Stewart

Yield Makes about 1 quart

Number Of Ingredients 6

2 cups whole milk
Zest of 1 Meyer lemon
1 cup Meyer-lemon juice (about 6 lemons)
5 large egg yolks
3/4 cup sugar
1 cup heavy cream

Steps:

  • In a medium saucepan, heat milk and lemon zest. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.
  • In a small saucepan, cook juice over medium-low heat until reduced by three-quarters, 30 to 40 minutes. Allow syrup to cool completely.
  • Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.
  • Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
  • Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Stir in lemon syrup, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.

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  • In a heavy-bottomed medium saucepan, combine the milk and cream over medium to low heat. Cook, stirring occasionally so a skin doesn't form, until tiny bubbles form on the surface. Remove from heat.
  • In a medium heat-resistant bowl such as Pyrex or stainless steel, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. You can do this by hand or using a hand mixer. Very slowly pour the hot milk-cream mixture while whisking continuously; it's important to pour slowly so the eggs don't curdle.
  • Return the mixture to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon, 5 to 7 minutes. Do not bring to a boil. Gently whisk in the lemon zest and juice.
  • Strain the custard through a fine-mesh strainer into a clean heatproof bowl and place plastic wrap directly on the surface to prevent a skin from forming; let cool for 5 minutes. Meanwhile, make an ice bath by filling a large bowl with 2 cups ice and 2 cups cold water. Place the bowl with the custard in the bath; uncover and stir the custard with a spoon until cooled. Once completely cool, cover and refrigerate until very cold, at least 4 hours and up to 24 hours.


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