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LEMON GELATO
The perfect amount of sweet and tart for this classic gelato flavor.
Makes about 4 cups (eight ½-cup servings)
1
cup heavy cream
2
cups whole milk, divided
6
lemons, zest removed (about ½ cup of lemon zest), juiced with juice
reserved
1¼
cups granulated sugar
1
teaspoon pure vanilla extract
2
tablespoons cornstarch
1
tablespoon liquid pectin
1. In a medium saucepan, combine cream and 1 cup of the milk. Set over
medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, lemon zest, sugar,
cornstarch, salt, and vanilla into a small or medium mixing bowl. Whisk to
combine.
3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture
and stir until fully combined. While still set over medium/medium-low heat,
continuously stir until mixture boils and thickens to where it can coat the back
of a spoon (this will take about 15 minutes, depending on the stove being used).
4. Remove pan from heat, stir in pectin, strain, and cool to room temperature.
Stir in the lemon juice, cover, and refrigerate a minimum of at least 2 hours,
or overnight. Whisk mixture together again before pouring into the ice cream
maker.
5. Pour the mixture into the mixing bowl of the Cuisinart
fitted with the gelato and sorbet paddle. Turn unit on, set Timer, and press
Start/Stop. Let mix until thickened, about 40 minutes. The gelato will have a
soft, creamy texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 281 (40% from fat) • Carb. 40 g • Pro 3g • Fat 13g • Sat fat 8g
Chol 50 mg • Sod. 43 mg • Fiber 1g • Calc. 105mg
Makes about 6 cups (twelve ½-cup servings)
Fig purée:
1
1½
2
Mascarpone base:
1
2
1¼
1
2
1
1
1
Make the purée:
1. Put the figs, water, and honey in a small saucepan. Bring mixture to a boil and
then immediately reduce the heat to maintain a slight simmer.
2. Continue simmering for at least 3 hours, adding water as necessary to keep
the figs covered while they are simmering.
3. When figs are really soft and there is only about ½ cup of liquid remaining,
Frozen Dessert Maker
®
purée mixture with a hand blender until smooth. Refrigerate until ready to use.
While the figs are simmering, prepare the base:
1. In a medium saucepan, combine the cream and 1 cup of the milk. Set over
medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch,
salt, and vanilla into a medium mixing bowl. Whisk to combine.
3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and
stir until fully combined. Put the mascarpone into the mixing bowl and whisk to
loosen slightly.
18
MASCARPONE AND FIG GELATO
Mascarpone and fig combine deliciously together in this
grown-up gelato flavor.
cup dried, sulfate-free figs, about 12 figs
cups water
tablespoons honey
cup heavy cream
cups whole milk, divided
cups granulated sugar
teaspoon pure vanilla extract
tablespoons cornstarch
cup mascarpone
tablespoon liquid pectin
generous cup fig purée (entire yield from recipe above)
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