Gelato al limone
This was difficult to make. Well, I should explain, it was easy to make and put together, it was difficult to put away in the freezer for a few hours. I could have eaten it just as it was without letting it get nice and thick and cold. Lemon syrup and whipped cream, two of my most favorite things!
Gelato al limone (Lemon ice cream)
from Venezia by Tessa Kiros
Zest of one lemon, cut into big strips
1 cup sugar
1/2 cup and 2 tablespoons lemon juice
1 cup chilled cream
Put the lemon zest and sugar in a small saucepan with 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer gently without stirring for 5-10 minutes or until the mixture becomes syrupy and tastes of lemon. Remove from heat and allow the mixture to cool. Remove the peel and stir in the lemon juice.
Whisk the cream until it's fairly stiff and then whisk in the cooled lemon syrup. Transfer to an air tight container and put it in the freezer. After 1 hour give the mixture a whisk. Return it to the freezer and then whisk again after a couple of hours. When the ice cream is nearly firm, give it one last whisk.
Alternatively, pour the mixture into an ice cream machine (if you have one) & churn following the manufacturers instructions.
I loved that this could be made easily without a machine, quickly, and it tastes so darned good! I'll be making this ice cream this summer for sure. I can make this on the road in our camper in minutes, which I love.