Friday, September 16, 2016


In my cookbook, I have two recipes for Sicilian Gelato. Sicilians use cornstarch as a stabilizer instead of egg yolks. This gelato reminds me of the lemony flavors of the beautiful Amalfi Coast.
Turn off or stop churning your ice cream maker before it gets to the thickness of ice cream. Scoop into a container and freeze until ready to serve. Before serving, take the container of gelato out of the freezer and let sit on your counter for 15 minutes. This softens the gelato to the consistency of gelato in Italy. Gelato is ideally served with a gelato spatula instead of an ice cream scoop.

3 cups (750 ml) whole milk
1 small vanilla bean, split lengthwise, and scraped
Peel from 2 organic lemons or carefully washed lemons
4 egg yolks
¾ cup (175 ml) granulated sugar

In a medium saucepan, bring 2 cups of the milk, lemon peel, and vanilla bean to a simmer. 
Turn off heat and let sit.
In a small bowl, whisk the egg yolks along with the remaining 1 cup of milk and sugar.
A little at a time, stir into the hot milk mixture.  
Return the pan to heat and slowly simmer, whisking until mixture thickens slightly, about 3 to 5 minutes.
Let cool for 30 minutes, then pour through a fine mesh strainer into a covered container and refrigerate until completely chilled.

When cold, pour into a gelato or ice cream maker and freeze according to manufacturer’s instructions.

Another Serving Idea:
To serve as affogato "drowned in coffee".
Put a scoop of gelato in a cup or small glass. Add one or two shots of espresso and enjoy!


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