6 medium lemons
1 1/3 cup sugar
6 egg yolks
1 1/3 cup heavy cream
1/8 tsp salt
2 2/3 cup half-and-half
1 1/2 tsp vanilla extract
Directions
PREPARATION: Grate the zest of 6 lemons and set aside in a bowl with
the sugar. OR, use a vegetable peeler to remove 3/4 cup zest from
the lemons and process the lemon strips with the sugar in a food
processor until zest is minced, about 30 seconds. Set lemons aside.
COOKING: Whisk the egg yolks with the cream and salt in a heatproof
mixing bowl. Put the half-and-half and lemon-sugar in a medium non-
aluminum saucepan. Bring liquid to a simmer, stirring to dissolve
the sugar. Remove pan from heat. Slowly whisk the hot half-and-half
into the egg yolk mixture. Then return the partially cooked custard
to the saucepan. Stir constantly over medium-low heat until mixture
begins to thicken slightly and coats the back of a spoon, about 5
minutes (the approximate consistency of unwhipped heavy cream). Pour
hot custard into a bowl without straining. Stir in the vanilla. Put
a sheet of plastic wrap directly on the surface of the custard to
prevent skin from forming. Set custard aside at room temperature to
cool. (Can cover with plastic wrap and refrigerate for up to 48
hours.)
FREEZING: Squeeze 3/4 cup juice from the lemons and stir juice into
cooled custard. Transfer the custard mixture to an ice cream maker
and freeze according to manufacrurer's instructions.
Makes about 1 1/2 quarts.
[COOKS; Jul/Aug 1988] Posted by Fred Peters.
Servings: 1 servings
Lemon Gelato Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, in the main part, these old cook books were just very basic hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Moving our culinary historical trip onwards, we find a couple of books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books have no connection with the curry that is served today, but instead descriptions of the types of food cooked for the upper classes. Later on, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including spices like basil and coriander. These new herbs and spices created an explosion in manuscripts on cooking, the majority of which are kept safe in academic collections. Over the next few hundred years, the powerful and rich houses strove to serve the most exotic banquets, and consequentially the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 19th century that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, verifying, and publishing the recipes of their peers. When we get to the 20th century, cook books were greatly in demand mostly due to better eduction, people having increased spare time and being a little richer. The arrival of TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Lemon Gelato recipe.
