Fresh Lemon Gelato
Here's a cool summer frozen dessert that will take you back to summers in Florence, Italy.
Yield: Approximately 1 1/2 quarts (12 ½ cup servings)
(This recipe can easily be doubled.)
3 cups 2% milk
4 egg yolks, lightly beaten
1 tsp. lemon zest
2 egg whites, stiffly beaten
1 cup fresh lemon juice
1. In a small heavy saucepan, heat milk to 175 degrees. Add sugar and stir until dissolved. Slowly whisk 1 cup of hot milk mixture into egg yolks. Return all of egg yolk and milk mixture to pan, whisking constantly until all ingredients are completely blended.
2. Add lemon zest. Stirring constantly cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads 160 degrees. Do not allow mixture to boil.
3. Remove immediately from heat. Whisking constantly, slowly drizzle hot milk mixture into egg whites until all of milk is incorporated. Continuing to whisk, adding lemon juice to mixture until combined.
4. Stir gelato mixture over an ice-water bath until chilled or cover and refrigerate several hours or over-night until cold.
5. Transfer to an ice cream maker and freeze according to manufacturer's instructions. Gelato will be soft-serve when finished. For firmer gelato, transfer to plastic covered freezer container(s) and allow to freeze several more hours before serving.
Related: Chicken Cranberry Salad Wraps
Nutritional Information: 1 cup 120 Calories; 3g Fat; 21g Carbohydrate; 0g Dietary Fiber; 4g Protein; 66mg Cholesterol; 42mg sodium.
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