A recipe for Meyer lemon gelato. Milk, cream, sugar, eggs, and fresh meyer lemon juice and zest are blended and churned to make a simple and sweet frozen treat.
Course
Dessert
Cuisine
American
Total Time3hours30minutes
AuthorRenee
Ingredients
2cupswhole milk
1cupheavy cream
4large egg yolks
2/3cupgranulated sugar
2teaspoonsgrated Meyer lemon zest
3tablespoonsfreshly squeezed Meyer lemon juicefrom about 3 lemons
Instructions
In a heavy-bottomed medium saucepan, combine the milk and cream over medium to low heat. Cook, stirring occasionally so a skin doesn't form, until tiny bubbles form on the surface. Remove from heat.
In a medium heat-resistant bowl such as Pyrex or stainless steel, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. You can do this by hand or using a hand mixer. Very slowly pour the hot milk-cream mixture while whisking continuously; it's important to pour slowly so the eggs don't curdle.
Return the mixture to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon, 5 to 7 minutes. Do not bring to a boil. Gently whisk in the lemon zest and juice.
Strain the custard through a fine-mesh strainer into a clean heatproof bowl and place plastic wrap directly on the surface to prevent a skin from forming; let cool for 5 minutes. Meanwhile, make an ice bath by filling a large bowl with 2 cups ice and 2 cups cold water. Place the bowl with the custard in the bath; uncover and stir the custard with a spoon until cooled. Once completely cool, cover and refrigerate until very cold, at least 4 hours and up to 24 hours.
Pour the custard into the container of an ice cream machine and churn per the manufacturer's instructions. Transfer to a clean plastic container and freeze for at least 2 hours before serving.