Thursday, January 12, 2012

Lemon Gelato & Lemon Sorbet

These are for my darling friend Kate xx

Lemon Gelato

1 cup milk
1 cup
5 egg yolks, lightly beaten
3 tablespoons
grated lemon peel
3/4 cup
lemon juice
2 cups
  1. In a small heavy saucepan, heat the milk to 175°; stir in sugar until dissolved.
  2. Whisk a small amount of hot mixture into egg yolks.
  3. Return all the mixture to the pan, whisking constantly.
  4. Add the lemon peel.
  5. Cook & stir over low heat until mixture reaches at least 160° & coats the back of a metal spoon.
  6. Remove from the heat; strain.
  7. Stir in the lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
  8. Stir in cream. Cover and refrigerate for several hours or overnight.
  9. Transfer the mixture into your ice-cream make & freeze according to the manufacturer's instructions.

Lemon Sorbet

The peel of one lemon, finely diced
1 cup water
1/2 cup sugar
1/2 cup lemon juice
1/2 cup carbonated mineral water
  1. In a saucepan, stir together the diced lemon peel, 1 cup of water & sugar.
  2. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
  3. Remove from the heat, and allow to cool (now the the lemon syrup)
  4. In a bowl, stir together the lemon syrup, lemon juice and mineral water.
  5. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.

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