What makes gelato taste so good?

Made using less air and more milk , gelato is much silkier in texture and richer in flavor. Because of the way gelato is made, it also contains less butterfat and fewer calories overall. Here in the United States, many have attempted to replicate the creamy, dense flavor of gelato with no success.

What is lemon gelato made of?

All you need to make my lemon gelato (which can be made in your ice cream maker) is lemon juice, lemon zest, sugar, heavy whipping cream, milk, and a dash of salt . No egg yolks needed!

What is the secret to gelato?

There isn't really a “secret” ingredient in gelato – the magic lies in the process. However, what sets gelato apart from its frozen dessert counterparts is the quality of the ingredients used and the low amount of air incorporated during the slow churning process.

What makes gelato creamier than ice cream?

Gelato: Dense and Intense It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream. Gelato is served at a slightly warmer temperature than ice cream, so its texture stays silkier and softer.

What is the best milk for gelato?

The best type of milk for the cream ﬂavours of gelato is whole milk (3.5%) as opposed to heavy cream (35%). The milk helps the gelato obtain a creamy and smooth texture, but it also increases its resistance to melting so you can take your time to enjoy it on a hot day.

What's the difference between lemon sorbet and lemon gelato?

Gelato contains more calories and fat thanks to the use of milk. Because sorbet is just fruit juice and sugar (no dairy), it has less calories and is therefore a healthier option .

How much sugar is in lemon gelato?

Region: US Serving Ingredient Calories 0.17 g salt 0.0 26.2 g heavy cream 90 16.48 g sugar 64 0.48 g vanilla extract 1.4 2 more rows

Is gelato healthier than regular ice cream?

The main difference between ice cream and gelato is their fat content. With only 4-9% fat to the usual 10-25% of ice cream, gelato usually is lighter and healthier. Per portion, however, the answer is clear, gelato is typically healthier than ice cream .

Why is gelato more flavorful than ice cream?

Because there's less butterfat coating your palate , gelato's flavors tend to taste more intense. Gelato also contains less air than American ice cream — that helps keep it dense, fluid and creamy.

Why is gelato so much better in Italy?

Because those places who make it in-house use natural, quality ingredients and an artisanal, small batch process . They want a good reputation and return business. You can find industrial gelato too, however, which is not as good. The photo below is from a great place in Olbia, Sardinia.

Why can I eat gelato but not ice cream?

Using more milk and less cream is the main reason gelato tends to have lower fat and caloric content . Eggs are another differentiating ingredient; ice cream often contains small amounts of eggs, while gelato is usually completely void of them.

Meyer Lemon Gelato Recipe | Magnolia Days (2024)

By: Author Renee

Home » Recipes » Ice Cream » Meyer Lemon Gelato

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Natural style comes from the heart and soul. Celebrities hire teams to portray an appearance which may or may not be genuine. You really take notice when you find someone who’s style naturally comes from within. There is a chef in Atlanta who’s food, restaurants, and market all have a simple, elegant, and relaxed style. You feel welcome when you walk in the door. Dining at her restaurants is a true culinary experience. It is why I was thrilled when Anne Quatrano’s new book Summerland: Recipes for Celebrating with Southern Hospitality arrived at my door. I immediately looked through the book and one recipe caught my attention; Meyer Lemon Gelato.

The book goes way beyond a typical cookbook. It takes you through the seasons with recipes, entertaining ideas, and more. The photography is stunning. Summerland is the name of Anne’s family farm which supplies much of the produce for her restaurants. It is farm to fork at it’s finest. I’ve had the pleasure of dining at Bacchanalia and it is one of the best meals I’ve had. Each course was perfectly executed and brilliantly paired with wine. I’ve experienced Anne’s cooking and now I can make her wonderful recipes at home.

Meyer Lemon Gelato

A recipe for Meyer lemon gelato. Milk, cream, sugar, eggs, and fresh meyer lemon juice and zest are blended and churned to make a simple and sweet frozen treat.

CourseDessert

CuisineAmerican

Total Time 3 hours 30 minutes

Author Renee

Ingredients

2cupswhole milk
1cupheavy cream
4large egg yolks
2/3cupgranulated sugar
2teaspoonsgrated Meyer lemon zest
3tablespoonsfreshly squeezed Meyer lemon juicefrom about 3 lemons

Instructions

In a heavy-bottomed medium saucepan, combine the milk and cream over medium to low heat. Cook, stirring occasionally so a skin doesn't form, until tiny bubbles form on the surface. Remove from heat.
In a medium heat-resistant bowl such as Pyrex or stainless steel, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. You can do this by hand or using a hand mixer. Very slowly pour the hot milk-cream mixture while whisking continuously; it's important to pour slowly so the eggs don't curdle.
Return the mixture to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon, 5 to 7 minutes. Do not bring to a boil. Gently whisk in the lemon zest and juice.
Strain the custard through a fine-mesh strainer into a clean heatproof bowl and place plastic wrap directly on the surface to prevent a skin from forming; let cool for 5 minutes. Meanwhile, make an ice bath by filling a large bowl with 2 cups ice and 2 cups cold water. Place the bowl with the custard in the bath; uncover and stir the custard with a spoon until cooled. Once completely cool, cover and refrigerate until very cold, at least 4 hours and up to 24 hours.
Pour the custard into the container of an ice cream machine and churn per the manufacturer's instructions. Transfer to a clean plastic container and freeze for at least 2 hours before serving.

Recipe Notes

Total time does not include time for refrigeration of custard (4 to 24 hours). Recipe © copyright 2013 Anne Quatrano from Summerland: Recipes for Celebrating with Southern Hospitality. Used with permission by Rizzoli International Publications, Inc.

Disclosures: I received a copy of Summerland: Recipes for Celebrating with Southern Hospitality at no charge and was under no obligation to post a positive review. All opinions are my own unless otherwise stated or contained within a guest post. This post contains affiliate links.

926 Shares

Meyer Lemon Gelato Recipe | Magnolia Days (2024)

Meyer Lemon Gelato

Ingredients

Instructions

Recipe Notes

FAQs

What makes gelato taste so good? ›

Why can I eat gelato but not ice cream? ›

Serving	Ingredient	Calories
0.17 g	salt	0.0
26.2 g	heavy cream	90
16.48 g	sugar	64
0.48 g	vanilla extract	1.4