Weeks ago I
told you I was going to make Meyer lemon gelato, but instead made lemon-lime
posset because I had forgotten to freeze the ice cream maker insert.
I did make gelato
the next day – or maybe it was the day after that – and it was really good!
Somehow,
though, there was a time warp, and only now am I writing about it. Better late
than never, though, right?
Yikes, I hope
you can still get Meyer lemons! The season is almost over. If you can’t, don’t
despair… (A shout out to neighbors Judy and Jeff for the Meyer lemon supply!)
When I need
Meyer lemon juice out of season, I simply use a ratio of 2/3 lemon juice, to
1/3 orange juice – both fresh, of course. I like it a bit tart. If you want it
sweeter, try a 50/50 blend. Also, I strain the juice because I don’t like the
texture of frozen pulp in my gelato.
The original recipe
came from my sister-in-law, Becky, who got it from her lunch group in
Gainesville, Florida. The women in her group sure can cook; I have gotten
several recipes from them that have become favorites! As usual, I made a couple
of changes to suit my tastes.
This – and
just about any dessert – tastes better when served in a cobalt blue glass-lined
silver coupe. A lovely set was a recent gift from my friend Benita, from her
aunt’s estate.
~ David
Meyer Lemon
Gelato
2 tablespoons
strained lemon juice
about 1 cup
strained Meyer lemon juice
zest from two
Meyer lemons (using a microplane)
1 cup caster
or superfine sugar
1 cup milk
1 cup heavy
cream
pinch sea salt
Place the 2
tablespoons strained lemon juice in a cup measure, and then fill the rest of
the measure with strained Meyer lemon juice.
Combine the
cream, milk, lemon juice, zest, sugar, and salt. Using a wire whisk, mix until the sugar is dissolved and
completely incorporated (the mixture should thicken some.)
Pour into the
barrel of an ice cream maker; freeze following the manufacturer’s instructions. Scoop into a freezer
container and freeze for 2-4 hours before serving.
Makes about 1
quart.
Jill
April 9, 2016 at 3:50 pmOh I have three meyer lemons left on my tree – maybe…but then the goblets – a perfect match!!!
Cocoa & Lavender
April 13, 2016 at 2:28 pmThanks, Jill – I love the coupes!
Cathleen | My Culinary Mission
April 9, 2016 at 5:01 pmThis is next to make! I have some meyer lemons left that are looking pretty sad, must use them or lose them – gasp! I have already made your lovely posset, and lemon bars, and trying to find recipes that use more than a tablespoon… Thanks for the tip of using regular lemons and orange juice for future recipes.
And, ohhhh, that bowl, David. L o v e l y !!!
Cocoa & Lavender
April 13, 2016 at 2:29 pmI know you will love this, Cathleen – and, yes, it is hard to find a recipe that calls fro more than just a spoonful of lemon juice!
Susan Oleksiw
April 9, 2016 at 9:12 pmThat dessert looks heavenly.
My husband's grandmother made "ice cream" in an ice cube tray in the freezer, but no one in his family remembers how she did it. Is it possible she was making gelato? I never thought of that possibility.
Cocoa & Lavender
April 13, 2016 at 2:30 pmSusan – There are quite a few recipes like Michael's grandmother used – semifreddo is an Italian version and I imagine there are many like it around the world. Gelato really needs to be churned to get the best effect.
Christina | Christina's Cucina
April 9, 2016 at 9:48 pmLove the Meyer lemon substitution tip! Great idea, although, I am lost without having a stash of Meyer lemons ready to go! I have two trees now and sometimes can make them last into summer (not so lucky this year.)
Your gelato has made my mouth water and so your job is done here! 🙂
Cocoa & Lavender
April 13, 2016 at 2:31 pmGlad I did my job, Christina! Yes, we are lucky to have Meyers year-round, but they are already gone in many places.
Valentina
April 9, 2016 at 10:02 pmDavid, this sounds lovely. I have a tiny Meyer lemon tree that produces about 6 lemons per year — but, they're gorgeous and delicious. I love how the skin is so orange. Beautiful recipe.
Cocoa & Lavender
April 13, 2016 at 2:31 pmThe tree will grow, Valentina! One day you will have so many you won't know what to do with them! (#firstworldproblems!)
Chef Mimi
April 10, 2016 at 12:38 pmThis looks so delicious and refreshing! And I love that blue coupe!
Cocoa & Lavender
April 13, 2016 at 2:32 pmThanks, Mimi – I was so lucky my friend gave them to me!
Caroline @ Pinch Me, I'm Eating!
April 10, 2016 at 6:40 pmYum!! This looks delicious! And that bowl is beautiful. I have one Meyer lemon I need to pick from my tree but I really hope I get more than one lemon for next year!
Cocoa & Lavender
April 13, 2016 at 2:32 pmWe had a one-lemon year on our tree two years ago – it was so sad, Caroline. Just imagine the debate on how to use that one!
Sippity Sup
April 10, 2016 at 11:37 pmNo worries. There are still quite a few Meyer lemons hanging onto the branches of my tree just waiting for you to post this. GREG
Cocoa & Lavender
April 13, 2016 at 2:33 pmGlad to know – they must've known it was coming!
John - heneedsfood
April 12, 2016 at 9:53 amI'd be all over this in a flash, David. You know, the gelato bars here in Sydney tend to only do lemon sorbet, rather than actual gelato. I'd really like to know why. I want lemon gelato!
Cocoa & Lavender
April 13, 2016 at 2:38 pmThe gelaterie in the States do the same, John – we just have to make the lemon gelato ourselves.
Andrea_TheKitchenLioness
April 12, 2016 at 6:29 pmDavid, no Meyer lemons anywhere around here. And I have heard so much about them but never had a chance to taste them – I am seriously jealous and would love a taste of that lemon gelato right now…
Herzliche Grüße an euch beide!
Andrea
Cocoa & Lavender
April 13, 2016 at 2:38 pmDo you ever get them, Andrea? The mixture of lemon and orange is pretty close, so you can get the idea. Hope all is well with you! Liebe Grüße, David
Liz (Good Things)
April 12, 2016 at 10:57 pmSo beautiful.
Cocoa & Lavender
April 13, 2016 at 2:39 pmThanks, Liz.
ChgoJohn
April 13, 2016 at 4:29 amWonderful post, David. I've done much of it — even forgetting to freeze the canister (I have 2, BTW) — but I've never made lemon gelato. I should because we all love lemon-flavored everything. And, yes, it's too late for me to get Meyer lemons but your substitution is a good one. Thanks for sharing.
Cocoa & Lavender
April 13, 2016 at 2:40 pmOkay, John – now I can admit that I, also, have two liners and both were not in the freezer! That is embarrassing, isn't it? I am so surprised that Meyer lemons don't get shipped for as long as they are available here. Bags of them in Trader Joe's yesterday…
Colette (Coco)
April 13, 2016 at 8:51 pmYou are one busy bee, David. I love that there's not cooking custard element to your recipe. I have little patience to stand at the stove, stirring constantly, then wait another 30 minutes for said custard to cool.
I can't wait to try this recipe of yours! xoxo
Cocoa & Lavender
April 16, 2016 at 3:40 pmThis one is really easy, Colette!
Karen (Back Road Journal)
April 14, 2016 at 5:56 pmYour gelato sounds great, I love all citrus flavored desserts.
Cocoa & Lavender
April 16, 2016 at 3:41 pmThanks, Karen – me, too!
Marcelle
April 15, 2016 at 9:18 pmI want to dive into a few of your pictures, David! Beautiful gelato and I'm certain is was delicious too 🙂
Cocoa & Lavender
April 16, 2016 at 3:42 pmAw, thanks, Marcelle! You are so sweet!
Gerlinde de Broekert
April 16, 2016 at 2:51 pmMy Meyer lemon trees are my treasure and I love gelato. Your recipe looks fantastic and I will make it soon. I have a similar recipe I found many years ago that uses buttermilk instead of cream and milk . It is more of a sorbet than a gelato .
Cocoa & Lavender
April 16, 2016 at 3:42 pmGerlinde – this definitely has a nice creamy texture. Love it!
leaf (the indolent cook)
April 17, 2016 at 3:16 pmThis looks absolutely luscious!
Cocoa & Lavender
April 19, 2016 at 1:42 pmIt is, Leaf – and really quite easy!
Inger @ Art of Natural Living
April 19, 2016 at 3:02 pmThis was certainly worth the wait! It seems amazing to be able to go out and harvest citrus (or get it from neighbors). I just need to get my ASU daughter to make friends who have citrus trees (especially before school breaks).
Cocoa & Lavender
April 19, 2016 at 11:40 pmIt is a treat to grow citrus – and you really need to get your daughter to send you some! Phoenix has a much longer citrus season that Tucson, and (as it is warmer) more varieties grow there.
Provence WineZine
April 21, 2016 at 3:24 amLooks yummy and beautiful. I wonder if mine will taste as good in my rather plain bowls! I've got the icecream maker in the freezer now!
Cocoa & Lavender
April 21, 2016 at 1:41 pmPlain bowls? I have seen your bowls, Susan – you have some wonderful ones for this (or any) gelato!
prince
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