Meyer Lemon Gelato

"There is nothing better than Meyer Lemon Gelato! Of course you can also make this with regular, imperial lemons if you prefer, or Meyer lemons aren't in season (they have a VERY short season)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
6
Yields:
5 cups
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Whisk your egg yolks, heavy cream together into a bowl & set aside. Into a large sauce pan add half and half, lemon zest and sugar. Heat over medium heat stirring frequently until sugar dissolves. Remove from heat. Add some of the warm half and half mixture to the egg yolk mixture into order to temper. GRADUALLY add the egg yolk mixture into the half and half mixture and stir well to combine. Return to medium heat and cook until mixture thickens. Remove from heat stir in vanilla extract.
  • Allow pan to cool slightly cover with saran wrap and place into the fridge to cool completely. When you’re ready to make your gelato stir in the lemon juice and follow instructions on your gelato maker!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>If I could only figure out how to make a living cooking... I cook with passion, care and patience, I am thinking that might be a bit hard to make a living only cooking for 10 people at a time :) <br />It's all about texture and flavors blending for me. I think I make people a little nervous because I don't really eat the things I cook. I am a "taster". I cook with only real ingedients, refuse to deal with low fat, low flavor, low calorie. Food is life, everything in moderation.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes