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Wednesday, January 3, 2007

Lemon Cream Gelato

For dessert on New Year's Eve I served this recipe that I adapted from one of my favorite magazines, Tastes of Italia. The recipe makes a very thick custard, almost a little too eggy for what I would consider true Gelato. It was very good fresh and okay by the third day. Try to prepare and serve this the same day.

The only thing I changed in the recipe was that they called for 2 teaspoons of fresh lemon zest. I used the zest of 2 lemons, finely chopped. This made about 2 1/2 teaspoons. It adds such a nice subtle lemon flavor to this frozen treat. This will make 4 to 6 servings.

I received an ice cream maker attachment for my Kitchenaid mixer this Christmas. This was the perfect recipe for testing out the attachment. It worked quickly and quietly. We had gelato in about 15 minutes. What a great gift and and a great attachment!

Lemon Cream Gelato

2 1/2 cups whole milk
1/2 cup heavy cream
2 eggs, lightly beaten
3/4 cup sugar
2 teaspoons vanilla extract
2 1/2 tsp. fresh lemon zest

In a medium saucepan, heat milk and cream over medium heat until bubbles form at edge of pan. Remove pan from heat. In a large mixing bowl, beat together eggs and sugar until well blended. Slowly add milk mixture, continuing to beat. Stir in vanilla and lemon zest. Return mixture to saucepan and heat on medium for 5 to 6 minutes, stirring occasionally, until mixture slightly thickens. Strain through a fine mesh strainer. Pour into bowl and refrigerate for 3 hours. Process chilled mixture in an ice cream maker according to manufacturer's instructions.

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