Lemonberry Gelato



Lemonberry Gelato



Gelato is the Italian version of ice cream. I've created this gelato using a rich custard base to add a more complex flavour and velvety smooth texture.  Adding the lemon zest right at the beginning of this recipe allows it's essence to really infuse into the custard making a deeply rich lemon flavour.  The taste is absolutely homemade, you wouldn't be able to pick this up at the grocery store, or dare I say, not even the ice cream parlour. 

Lemonberry Gelato

1 cup milk

1 cup whipping cream

3/4 cup sugar (divided)

4 egg yolks

1 lemon, just the zest

4 tbsp blackberry raspberry coulis

fresh berries to garnish




In a heavy saucepan combine milk, cream, 1/2 cup sugar and lemon zest. Heat slowly, allowing the sugar to dissolve. Bring to a near boil (scald). Making sure not to allow the mixture to reach a boil. As soon as the smallest little bubbles appear immediately remove from the heat.  Allow to cool 6-7 min.

In a separate bowl whip egg yolks with 1/4 cup sugar  until smooth.

Return saucepan to burner. Over low heat slowly add egg yolk mixture stirring constantly.  Gently and slowly raise heat to medium, stirring the whole time until mixture begins to thicken. Don't rush this step, or you will cook your egg yolks too fast and they will curdle.  Cook on level 1 for 2-3min, then move to level 2 for 2-3 min, and so on and so on, until you reach level 6 or medium heat, stirring constantly.  This part is all about the feel and look of the mixture.  When it is done it will look like liquid silk. It will be shiny and smooth, not terribly thick just slightly thickened.  Remove from heat.  Allow mixture to cool, stirring from time to time to avoid a skin. It will thicken further as is cools. When the mixture is just warm add the coulis and mix well. You may strain through cheese cloth or an unused j-cloth at this point to remove the bits of lemon zest if you choose, although it is not necessary.  When mixture has cooled substantially, place in sealed container in the fridge until it is completely cold. 

Remove from fridge and pour into ice cream maker and follow manufacturers directions.  Mine is an  inexpensive, electric Cuisinart model that is extremely simple to use.  I simply pour the mixture in and turn it on.  An ice cream maker will generally make ice cream to a "soft serve" consistency.  For gelato extra freezing is required.  Pour mixture into a large freezer safe container with a tightly fitting lid and place in the freezer for an additional 2 hrs or so.  Gelato will keep nicely in a sealed container in the freezer for at least one week at optimum freshness.  This makes a great make ahead dessert. Makes a generous 2 cups.

If you don't have an ice cream maker, don't fret, you can still make delicious gelato.  Pour mixture into a large freezer safe container and freeze, stirring every 15 min or so,  until you reach the "soft serve" consistency. Cover and freeze and additional 2 hours or until set.

This gelato is smooth and tasty; it would be divine with a delicate cookie.