Lemon Lime Gelato Recipes

LEMON GELATO

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.,

CITRUS GELATO

Steps:

• Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan. Gradually whisk in the cream. Then whisk in the milk, buttermilk and citrus zests. Using a wooden spoon, stir the custard constantly over medium heat until it thickens enough to coat the back of the spoon and a thermometer registers between 180 and 185 degrees F, 8 to 10 minutes.
• Immediately scrape the custard into a 4-cup measuring cup; mix in the rum. Refrigerate uncovered until cold, about 3 hours, stirring occasionally to prevent a skin from forming. Cover until ready to freeze (can be made 1 day in advance).
• Freeze the custard in an ice cream machine according to manufacturer's instructions.
• While the custard is freezing in the ice cream machine, peel and trim the ends from the zested orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments onto a cutting board. Cut the segments into 1/2-inch pieces. During the last 10 minutes of freezing time, add the orange segments.
• Transfer to a container; cover and freeze until ready to serve.

LEMON GELATO

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.

LEMON-LIME GELATO

Steps:

• In a saucepan, add the zest from the 2 lemons and 2 limes, lemon juice, lime juice, sugar, and 2 cups water. Stir and bring to a boil. Simmer for 2 to 3 minutes until the sugar dissolves. Strain and set aside to cool.
• Mix the citrus syrup with
• the heavy cream. Transfer to an ice-cream machine, and proceed according to directions. When the ice cream starts to firm up, add the 1 tablespoon each of lemon zest and lime zest and continue processing.
• If an ice-cream machine
• is not available: Mix the lemon-lime zest with the cream mixture and pour into ice-cube trays. When frozen, grate the ice cubes with a cheese grater.

LEMON-LIME GELATO

Steps:

• In a saucepan, stir together a quarter cup (60ml) freshly squeezed lemon juice and its zest, a quarter cup freshly squeezed lime juice and its zest, and a half cup (100g) sugar. Simmer for a few minutes, until the sugar has dissolved. Taste and add more sugar if you'd like. Strain and let cool down in the fridge.
• Stir in half a cup (125ml) heavy (double) cream and pour the mixture into an ice cube tray. When it's frozen, spoon several cubes out into one big refreshing cup.

TRADITIONAL MEYER LEMON GELATO

Steps:

• In a small saucepan, cook lemon juice over medium-low heat until reduced by three-quarters, about 30 minutes. Remove from heat; let cool completely.
• In a medium heavy-bottom saucepan, bring milk and lemon zest just to a simmer over medium heat. Remove from heat; cover, and steep 30 minutes.
• In a mixing bowl, beat yolks and sugar on medium-high speed until very thick and pale, about 5 minutes.
• Prepare an ice bath; set aside. Return milk mixture to a simmer; whisk half into egg-yolk mixture. Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon.
• Remove from heat; immediately stir in cream. Pass mixture through a fine sieve into a medium bowl set in the ice bath; let stand, stirring frequently, until chilled. Stir in reduced lemon juice.
• Freeze mixture in an ice-cream maker according to manufacturer's instructions. Store in an airtight container in the freezer until ready to serve, up to 1 week.