Sicilians makegood use of the many citrus groves ontheir island; a traditional breakfast is ascoop of lemon gelato served on brioche. Of course, the combination isalso suitable for dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a small saucepan, cook lemon juice over medium-low heat until reduced by three-quarters, about 30 minutes. Remove from heat; let cool completely.
- In a medium heavy-bottom saucepan, bring milk and lemon zest just to a simmer over medium heat. Remove from heat; cover, and steep 30 minutes.
- In a mixing bowl, beat yolks and sugar on medium-high speed until very thick and pale, about 5 minutes.
- Prepare an ice bath; set aside. Return milk mixture to a simmer; whisk half into egg-yolk mixture. Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon.
- Remove from heat; immediately stir in cream. Pass mixture through a fine sieve into a medium bowl set in the ice bath; let stand, stirring frequently, until chilled. Stir in reduced lemon juice.
- Freeze mixture in an ice-cream maker according to manufacturer's instructions. Store in an airtight container in the freezer until ready to serve, up to 1 week.
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