This lemon gelato, somewhat inspired by this one, is not a lemon sorbet, because it has milk and cream, and is not a custard gelato, because it does not have eggs. It ends up tasting like frozen lemon cheese-cake. You are welcome to crumble some graham crackers in it!
- 1 1/2 cup milk
- 1 cup heavy cream
- zest of 1 lemon
- 1/2 cup lemon juice (about 3-4 lemons)
- 1/4 cup sucrose + 1/4 cup glucose
- 2 pinches of salt (see the lemon sorbet for why more salt is better!)
Warm up the milk and sugar until the latter dissolves. Whisk in slowly the lemon juice, then add the zest. Pour in the ice-cream maker, add the heavy cream, and go!
UPDATE: You can substitue another citrus for lemon. You can also make passionfruit gelato by omitting the lemon juice, adding 2 cups pureed passionfruit and 2 tbsp sugar.
It takes 7-8 lemons to make a cup of juice. You may be tempted to buy bottled juice. Don’t.
- 1 cup lemon juice
- zest of 2 lemons
- rind of 1 lemon
- 1.5 cup water
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup sugar
- 4 egg whites (5 if you have medium eggs)
Put 1/2 cup water, the lemon rind and the sugar in a pan, dissolve the sugar and let the mixture warm up and boil for 2-3 min. In the meanwhile, whisk the egg whites in a bowl until firm. Pour all the ingredients in the ice-cream maker bowl and, if you have time, let cool. The egg whites will float on top but will get mixed in eventually.
Note: There are recipes around with as much as 6 times more sugar than I use. Besides the general inflation of sugar content in food, one reason is that people try to balance the sourness of the lemon with more sugar. That does not really work, however, and you end up with something that is both very sour and very sweet. Adding salt neutralizes some on the sourness. In fact, you can experiment with even more salt than indicated above.