Lemon Gelato

Lemon Gelato

Lemon Gelato is rated 5.0 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 12
The brisk, refreshing taste of lemon is always welcome after a meal. In this velvety ice cream, crème fraîche contributes richness and a flavor reminiscent of cheesecake. Look for crème fraîche in good cheese shops and specialty-food stores. Serve the gelato with thin, crisp cookies.

Ingredients:

  • 1 cup half-and-half
  • 1 cup heavy cream
  • 3 lemons
  • 3/4 cup sugar
  • 6 egg yolks
  • 1 cup crème fraîche or heavy cream

Directions:

In a nonaluminum saucepan, combine the half-and-half and cream. Using a vegetable peeler, remove the zest of 1 lemon in long strips. Add to the cream mixture. Place over medium heat and bring just to a simmer.

Meanwhile, grate the zest from the remaining 2 lemons. In a food processor, combine the sugar and grated lemon zest and process until well mixed. In a bowl, combine the egg yolks and lemon sugar. Whisk until pale and smooth. Slowly whisk in the hot cream, then return the mixture to the saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the mixture visibly thickens and coats the spoon, about 4 minutes. Do not allow it to boil or it will curdle.

Remove from the heat and stir for 1 minute. Let cool for 15 minutes, then whisk in the crème fraîche. Cover and refrigerate until thoroughly chilled, about 8 hours.

Strain the mixture into an ice cream maker and freeze according to the manufacturer's instructions.To serve, scoop the gelato into serving dishes. Makes about 1 1/2 quarts; serves 12.

Adapted from Williams-Sonoma Lifestyles Series, Classic Pasta at Home, by Janet Fletcher (Time-Life Books, 1998).
Rated 5 out of 5 by from Great lemon flavor This is a great gelato. I was a bit skeptical because there is no lemon juice in the recipe. I didn't think it would have a distinctive lemon flavor. I used Meyer lemons. I followed the recipe exactly and it turned out great. It is a sweet lemon flavor. Very impressive and a beautiful pale yellow color.
Date published: 2014-03-12
Rated 5 out of 5 by from Excellent recipe I had a fantastic dessert in a restaurant recently that was a parfait of lemon gelato and limoncello liquer in a champagne flute. Decided to try and replicate it. I tried the recipe with the creme fraiche first, and the flaor was too "cheesecakey" and not like what I had in the restaurant. Prepared it again using heavy cream and it was perfect! This recipe very closely approximated the lemon gelato, which had been imported from Italy! I am taking this to a party tomorrow. One tip, be careful about the coating the spoon step, and make sure your ice cream freezer is good and cold. I found the extra protein/fat from the eggs needed a slightly longer freezing time. Also, strain carefully so you don't get the lemon zest in the freezer. The consistency is sublime and you don't want the grit of the zest.
Date published: 2013-05-27
Rated 5 out of 5 by from Smooth and just simply delicious! Tried the recipe for the first time and it was so good that my picky husband loved it. He usually go to special icecream shops just to get expensive scoops of gelato. Now he wants me to make it all the time. I couldnt find creme fraiche in my local grocery store so I used a cup of heavy cream and added a tablespoon of lemon juice. It worked. It was just delicious and will definitely make again.
Date published: 2012-10-01
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