How To Make "Better Than Italian" Lemon Gelato

How To Make "Better Than Italian" Lemon Gelato

Gelato is a tough one for us... It is so beloved by Italy that if you make one misstep, the comment section below the video will get ugly; and fast. This is our interpretation of one style of Gelato, we stay true to a lower fat content, we churn at a slower pace incorporating less air, and we tried to serve a warmer temperature.

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How To Make "Better Than Italian" Lemon Gelato || Glen & Friends Cookinghttps://youtu.be/SE7qIXNSYAIGelato is a tough one for us... It is so beloved by Italy that if you make one misstep, the comment section below the video will get ugly; and fast. This is our interpretation of one style of Gelato, we stay true to a lower fat content, we churn at a slower pace incorporating less air, and we tried to serve a warmer temperature. This isn't all really possible when making gelato at home, but we did our best. Ingredients: 500 mL (2 cups) whole milk 45 mL (3 Tbsp) lemon zest 240g (1 cup / 250 mL) sugar *** 35g (60 mL / 4 Tbsp) milk powder 5 egg yolks 175 mL (¾ cup) lemon juice 250 mL (1 cup) 35% whipping cream Method: In a small heavy bottomed pan, heat milk and lemon zest to 175°F. Beat egg yolks, cream, sugar(s), and milk powder until pale, light and fluffy. Slowly whisk hot milk mixture into egg yolks to temper. Return mixture to the pan, whisking constantly. Cook over low heat until a thermometer reads 170°, whisking constantly. Do not allow to boil. Remove from heat and stir in the lemon juice. Pour through a sieve into a bowl, allow to cool stirring occasionally. Cover and refrigerate until cold. Freeze according to your gelato / ice cream machines instructions. Transfer ice cream to a freezer container, and freeze until firm. Yield: 1-1/2 quarts. ***Tip: for a smoother mouthfeel use 155g (175 mL / ¾ cup) sugar + 35g (60 mL / ¼ cup) dextrose Music by : soundcloud.com/jeff-kaale #BrevilleSmartScoopPlaylist #LeGourmetTV #ItalianGelato #GelatoRecipe LeGourmetTV Is Now Glen & Friends Cooking! Le Gourmet TV is the #1 premium food and recipe channel on Youtube. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. You can trust us when we say the recipe works. Check out our Recipes and Cooking Youtube Channel: https://www.youtube.com/legourmettv Visit our Le Gourmet TV Recipes, Cooking, Food, and Drink Website: http://www.legourmet.tv/ Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettv Visit our Travel channel: https://www.youtube.com/touristatv #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks -~-~~-~~~-~~-~- Please watch: "🔵 How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5cab98e94e17b653e4b14084/1554749675859/Lemon+Gelato+A+Reverse+copy.jpg?format=1500w
Yield: 4
Author:

How To Make "Better Than Italian" Lemon Gelato || Glen & Friends Cooking

Gelato is a tough one for us... It is so beloved by Italy that if you make one misstep, the comment section below the video will get ugly; and fast. This is our interpretation of one style of Gelato, we stay true to a lower fat content, we churn at a slower pace incorporating less air, and we tried to serve a warmer temperature. This isn't all really possible when making gelato at home, but we did our best.

ingredients:

  • 500 mL (2 cups) whole milk
  • 45 mL (3 Tbsp) lemon zest
  • 240g (1 cup / 250 mL) sugar ***
  • 35g (60 mL / 4 Tbsp) milk powder
  • 5 egg yolks
  • 175 mL (¾ cup) lemon juice
  • 250 mL (1 cup) 35% whipping cream

instructions:

  1. In a small heavy bottomed pan, heat milk and lemon zest to 175°F.
  2. Beat egg yolks, cream, sugar(s), and milk powder until pale, light and fluffy.
  3. Slowly whisk hot milk mixture into egg yolks to temper.
  4. Return mixture to the pan, whisking constantly.
  5. Cook over low heat until a thermometer reads 170°, whisking constantly.
  6. Do not allow to boil.
  7. Remove from heat and stir in the lemon juice.
  8. Pour through a sieve into a bowl, allow to cool stirring occasionally.
  9. Cover and refrigerate until cold.
  10. Freeze according to your gelato / ice cream machines instructions.
  11. Transfer ice cream to a freezer container, and freeze until firm.
  12. Yield: 1-1/2 quarts.

Calories

100
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