And, Finally... Gelato

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.


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