Lemon Gelato (for ice cream machine) |
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Prep Time: 1080 Minutes Cook Time: 20 Minutes |
Ready In: 1100 Minutes Servings: 3 |
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This recipe is from Meredith Kurtzman, Otto restaurant. It was printed in the June 2, 2003 issue of NY Magazine ( Italian Summer Pleasures from Antipasto to Gelato ). The Prep time includes all chilling/freezing times. Ingredients:
4 cups milk |
8 lemons, zest of |
1/2 vanilla bean |
1 1/2 cups sugar |
10 egg yolks |
1 pinch salt (1/8 teaspoon) |
Directions:
1. Heat milk in sauce pan to a simmer.
2. Put the lemon zest and vanilla bean in a bowl, and add the hot milk.
3. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
4. Strain the milk into a sauce pan, add half the sugar, and bring to a simmer.
5. Whisk the egg yolks with the remaining sugar until combined.
6. Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking to heat the yolks without cooking them.
7. When all the milk has been added, cook the mixture over medium heat, stirring continuously, for about 4 to 5 minutes or until the mixture is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon (Don't overcook the eggs; doing so will change the flavor of the gelato).
8. Stir in a pinch of salt, and straininto a heatproof bowl set over ice.
9. Cover, and refrigerate for at least 6 hours or overnight.
10. Transfer mixture to an ice cream machine, and process according to directions.
11. Transfer gelato to a container and return to freezer for about 2 hours.
12. Serve in chilled glasses.
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