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    You are in: Home / Recipes / Lemon Gelato Recipe
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    Lemon Gelato

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    5 hrs

    0 mins

    Lainey6605's Note:

    This recipe is from Taste of Home. Preparation time includes minimum freezing time.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      In small heavy saucepan, heat milk to 175 degrees; stir in sugar until dissolved.
    2. 2
      Whisk a small amount of hot mixture into egg yolks.
    3. 3
      Return all to the pan, whisking constantly.
    4. 4
      Add lemon peel.
    5. 5
      Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
    6. 6
      Remove from heat; strain.
    7. 7
      Stir in lemon juice.
    8. 8
      Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
    9. 9
      Stir in cream.
    10. 10
      Cover and refrigerate for several hours or overnight.
    11. 11
      Fill cylinder of ice cream freezer two thirds full, freeze according to manufacturer's directions.
    12. 12
      Refrigerate remaining mixture until ready to freeze.
    13. 13
      Transfer to a freezer container; freeze for 2-4 hours before serving.

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    Ratings & Reviews:

    • on August 02, 2008

      55

      Wonderful flavor and texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 29, 2008

      55

      Creamy and rich without being heavy or too sweet. Nicely compliments a raspberry/black raspberry pie.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Gelato

    Serving Size: 1 (1197 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1915.2
     
    Calories from Fat 1232
    64%
    Total Fat 136.9 g
    210%
    Saturated Fat 81.6 g
    408%
    Cholesterol 1086.8 mg
    362%
    Sodium 226.7 mg
    9%
    Total Carbohydrate 164.0 g
    54%
    Dietary Fiber 1.7 g
    7%
    Sugars 137.2 g
    549%
    Protein 20.5 g
    41%

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