ArcaMax

Inspiration

I needed a kick in the butt this morning. Yep, me too. We all need a kick in the pants sometimes. We need to review why we are doing what we are doing. We need to be re-inspired. We need to fuel our passion for serving our community.

Each of us defines our “community” differently. It depends on what we do for a living. It might also depend on what we do as a volunteer. It varies for all of us.

This three minute presentation was my kick in the pants. I hope it does something wonderful for you too.

www.youtube.com/watch?v=Y6bbMQXQ180

I’m back at it now and just as passionate as ever.

Have a productive day.

The recipe today has a long history behind it. I have been making a special dessert for my husband on his birthday for 29 years now. My husband’s favorite flavor is lemon so for 29 years straight I have made him a lemon dessert. And every year the lemon dessert has been different. One year it might be a cake, the next a tart or a pudding. This year it was gelato. I served this to him last night for his birthday. I hope you enjoy it as much as he did. He declared it a BIG YUM.

Lemon Gelato

This is an authentic-tasting Italian Ice cream (gelato). Low carb and good for you!

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