Gelato di Limone

Name: Gelato di Limone (Lemon Ice Cream)
Yield: About 6 Portions
Cuisine: Italy
Ingredients: Peel of 2 lemons (outer skin with none of the white pith beneath), about ¼ cup, tightly packed; ⅓ cup freshly squeezed lemon juice; ⅓ cup heavy cream; ½ cup granulated sugar; ¾ cup water

Lemon Ice Cream

Preparation info

About
6
Portions

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Aroma is the clue to successful lemon ice cream. Here it is extracted from the rind, which is boiled with water and sugar to make a syrup.

Ingredients

¾ cup water
Peel of 2 lemons (outer skin with none of the white pith beneath), about ¼

Europe
Italy
Dessert
Vegetarian
ice cream
Mediterranean
Gluten-free

Method

Put the water, lemon peel, sugar, and lemon juice in a small saucepan and bring to a boil. Boil for 2 minutes, then strain the syrup into a bowl. Let it cool completely.
When ready to put it into an ice cream maker, stir in the heavy cream, then freeze immediately in the ice cream maker according to the manufacturer’s instructions.