Weeks ago I
told you I was going to make Meyer lemon gelato, but instead made lemon-lime
posset because I had forgotten to freeze the ice cream maker insert.
I did make gelato
the next day - or maybe it was the day after that - and it was really good!
Somehow,
though, there was a time warp, and only now am I writing about it. Better late
than never, though, right?
Yikes, I hope
you can still get Meyer lemons! The season is almost over. If you can't, don't
despair... (A shout out to neighbors Judy and Jeff for the Meyer lemon supply!)
When I need
Meyer lemon juice out of season, I simply use a ratio of 2/3 lemon juice, to
1/3 orange juice - both fresh, of course. I like it a bit tart. If you want it
sweeter, try a 50/50 blend. Also, I strain the juice because I don't like the
texture of frozen pulp in my gelato.
The original recipe
came from my sister-in-law, Becky, who got it from her lunch group in
Gainesville, Florida. The women in her group sure can cook; I have gotten
several recipes from them that have become favorites! As usual, I made a couple
of changes to suit my tastes.
This - and
just about any dessert - tastes better when served in a cobalt blue glass-lined
silver coupe. A lovely set was a recent gift from my friend Benita, from her
aunt's estate.
~ David
Meyer Lemon
Gelato
2 tablespoons
strained lemon juice
about 1 cup
strained Meyer lemon juice
zest from two
Meyer lemons (using a microplane)
1 cup caster
or superfine sugar
1 cup milk
1 cup heavy
cream
pinch sea salt
Place the 2
tablespoons strained lemon juice in a cup measure, and then fill the rest of
the measure with strained Meyer lemon juice.
Combine the
cream, milk, lemon juice, zest, sugar, and salt. Using a wire whisk, mix until the sugar is dissolved and
completely incorporated (the mixture should thicken some.)
Pour into the
barrel of an ice cream maker; freeze following the manufacturer’s instructions. Scoop into a freezer
container and freeze for 2-4 hours before serving.
Makes about 1
quart.
Labels: cream, gelato, Meyer lemons, milk
