I miss our huge lemon tree at the house we rented by the beach. The overabundance of lemons forced me to get creative, as I hated wasting them.
This recipe is great, it is super creamy, a bit sweet, but not as fatty as traditional ice cream. It is quick to make before you put it in the ice cream machine, and is a perfect after-dinner adult (and kid) treat.
Lemon Gelato Recipe
1 Cup Fresh Lemon Juice (Juice of 6 to 8 Lemons)
1 Cup Whole Milk
4 Egg Yolks
1 Cup Heavy Cream
1 Cup Sugar
In a heavy, non-reactive pan, heat milk and cream. Cook on medium heat until warm and frothy. Take off heat. In a medium heat-proof bowl, beat yolks, lemon juice and sugar. Pour in half of the milk and cream mixture. Stir until foamy. Pour egg and milk mixture back into pan and cook for 5 minutes on low heat, until mixture is pale yellow and has thickened. Pour into heat-proof bowl and cover with cling wrap. Place in refrigerator for 30 minutes to cool. Pour cool mixture into ice cream maker and follow directions to complete gelato.