RECIPE | Meyer Lemon Gelato
In the bleakness of winter, when you are desperate for a little sun on your skin and are starting to reminisce about summer fruit and vegetables, there is a perfectly timed beacon of hope: citrus season. Winter is when citrus ripens to its most juiciest and now is the time to take advantage of it. In Southern California, the farmer’s markets become full of Meyer lemons, Cara Cara oranges, blood oranges, Kishu mandarins, and kumquats, giving some fresh inspiration to some of the recipes I cook at home. This Meyer lemon gelato is just thing after a meal: unexpected, creamy, tart, and refreshing.
MEYER LEMON GELATO
INGREDIENTS
3/4 cup of Meyer Lemon Juice
2 Cups Whole Milk
Grated Zest of 1-2 Lemons
5 Egg Yolks
1 cup Sugar
1 Cup Heavy Cream
DIRECTIONS
In a small saucepan, cook the lemon juice until reduced over medium low heat. It should take about 30 minutes. Allow to cool.
In a heavy bottom pan, bring milk and lemon zest to a simmer over medium heat (when you see bubbles forming around the edge.) Remove from the heat, cover, and allow to steep for 30 minutes.
In a mixing bowl or with an electric whisk, beat yolks and sugar on medium high until very thick and pale.
Prepare an ice bath.
Return pan with milk mixture to the stove and heat until a simmer. Slowly whisk half the hot milk into the egg mixture and return to the pan and place over medium low heat. Cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon.
Remove from the heat, stir in the cream. Strain through a fine mesh sieve into the ice bath, constantly stirring until chilled. Stir in the cool, reduced lemon juice.
Freeze in an ice cream maker, according to the manufacturer’s directions.
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