Sunday, April 11, 2010


Italy’s variant of ice cream, Gelato is my new favorite treat. Gelato has a lower butterfat content than ice cream, 4-8% versus 14% for ice cream.

Practice your Gelato making skills as ice cream season is upon us. Gelato makes a wonderful and light treat after a summer BBQ. It's a lot of work but well worth it.

I really like this lemon Gelato recipe from Chef Meredith Kurtzman of Otto. This recipe makes about 1 quart.

4 cups milk

Zest from 8 lemons

1⁄2 vanilla bean

1and 1⁄2 cups sugar

10 egg yolks

Pinch salt

Heat the milk in a saucepan to a simmer. Put the lemon zest and vanilla bean in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.

Strain the milk into a saucepan, add half the sugar, and bring to a simmer. Whisk the egg yolks with the remaining sugar until combined. Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 4 to 5 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overcook the eggs; doing so will change the flavor of the gelato.) Stir in a pinch of salt, and strain into a heatproof bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight.

Transfer to an ice-cream machine, and process according to directions. Transfer ice cream to a container, and return to the freezer for about 2 hours. Serve in chilled glasses.

Bon Appetit!