Lemon Gelato
6 egg yolks
2 cups of whipping cream
6 lemons, juiced and zested. Your goal is approximately 1 cup of juice and a half cup of lemon zest.
2 cups of half and half (I am using half and half here to lighten the texture of the gelato; not to cut fat)
1/4 cup of Truvia
2 tsp of organic vanilla
Stir egg yolks into the whipping cream in a medium bowl until the mixture is a smooth, light yellow. Set aside.
In a sauce pan on medium-high heat, combine the zest, half and half and Truvia. Stir over the heat until the Truvia dissolves. This will only take a couple of minutes. Take off of the heat.
SLOWLY add a fourth cup of hot mixture into the cold mixture. You want to temper the liquid but be careful to do a small amount and slowly or you’ll end up with a lumpy, scrambled egg mixture.
After you’ve added the first quarter cup and stirred that in, you can begin to add the rest. Again, do it slowly and stir constantly. Put the gelato mixture pan back on the heat and cook until the mixture begins to thicken. I can tell it’s thickening when the bottom of the pan feels gooey against my wooden spoon. Another way to tell is if the sauce will stick to the back of a metal spoon. You want it to have begun thickening but don’t wait for it to get actually thick.
Pour the mixture into a heat-proof bowl, cover with plastic wrap and let it sit in the refrigerator until cold. You can even do this in the afternoon with the expectation of making the gelato after dinner.
Pour the cold mixture into your ice cream maker and follow the directions. With my Cuisinart machine all I have to do is put it in and turn it on. And 20 minutes later I have wonderful Italian ice cream...gelato!
This rendition is a tart and flavorful gelato. You can also make it with less lemon juice if you want yours to be creamier than it is tart. My husband loves TART.
Enjoy!
Cheers,
Zola
