Wednesday, April 1, 2009
Ice Cream with a Zing
Lemons have always been one of my favorite foods. Sometimes I have a hard time deciding between something chocolate and something lemon. Many times lemon wins.
It's not that I like chocolate less, but, have you ever seen a fantastic, delicious-looking chocolate dessert in a restaurant or bakery? And when you took those first few bites, how the appearance didn't match the taste? And how disappointing it is when that happens? Well, I've been burned too many times on chocolate desserts, but rarely on lemon ones.
When Zorra put out the call recently for lemon-based recipes, I went through my mental list to see what I would like to make. Being an ice cream fan, and especially a lemon custard ice cream fan, I thought I would try a new recipe for lemon gelato that I had recently come across while perusing some old Gourmets from my stash.
Because I live in lemon country, the main ingredient was easy to find, and the recipe was quick to make.
I did let some of my co-workers do a taste test tonight. Thumbs up for this one. I hope you enjoy it too.
And, Zorra, you can add this to your list of lemon delights.
Gelato di Limone
(adapted from Gourmet, February 1998)
1 tablespoon finely grated fresh lemon zest (I used 1 1/2 lemons)
1/2 cup fresh lemon juice
1 cup sugar
pinch of salt
3 large eggs
2 cups half & half
1/2 teaspoon vanilla
In a saucepan whisk together the zest, lemon juice, sugar, salt, and eggs. Whisk in 1 cup half & half and vanilla, and cook custard over moderate heat, whisking constantly, until a thermometer reads 170 degrees F. Mixture will be slightly thick. Do not let it boil. Pour custard through a fine sieve into a bowl, the stir in the remaining cup of half & half.
Chill the custard thoroughly, covering the surface with a piece of plastic wrap, at leat 4 hours and up to 1 day.
Freeze the custard in an ice cream maker. Transfer to an airtight container and put in freezer to harden
Makes about 1 quart.