• Tommy Centola

Lemon Gelato

Updated: Jan 4

It must be all this heat that has me thinking of cold desserts. Lemon is my favorite cold flavor. Gelato comes from the Italian word gelare, meaning “to freeze.” Angelo Brocato’s, in New Orleans has been serving Italian desserts from his Ice Cream parlor since 1905. Angelo came from Palermo, Italy with many Sicilians to begin their new live in the New Orleans area. The third generation of the Brocato family still makes things the same way Angelo did.  

1 cup Whole Milk 1 cup Sugar 5 Egg Yolks 2 tablespoons grated Lemon Zest 2 cups Heavy Cream 1/2 teaspoon Vanilla Extract 1/2 cup Lemon Juice

Combine the milk, sugar, and lemon zest in a saucepan. Bring the mixture just to a simmer over medium heat. Remove from the heat. Cover the saucepan and allow the mixture to sit for 30 minutes. Pour the mixture through a strainer into a large measuring cup.

In a bowl, whisk together the egg yolks and heavy cream. Slowly whisk the warm milk into the egg and cream mixture. Return the mixture to the saucepan. Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens. Stir in the vanilla extract. Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours. Stir the lemon juice into the gelato mixture. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions.

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