Thursday, July 12, 2012

Lemon Lime Gelato

Makes About 4 Quarts

12 Lemons, Zested
12 - 18 Medium Limes, Zested
2 1/4 cups fresh lemon juice
2 1/4 cups fresh lime juice
6 Tbsp. of Lemon Zest
6 Tbsp. of Lime Zest
4 cups of water
6 to 8 cups of Granulated Sugar (Suit to Your Tangy Preference)
6 cups of heavy cream

In a large saucepan, combine 5 Tbsp. of Lemon zest, 5 Tbsp. of Lime zest, the lemon and lime juice, sugar and the water.  Bring to a boil, stirring occasionally.  Allow to simmer for about 4 minutes until the sugar dissolves.  Strain and set aside to cool.

Mix the citrus syrup with the heavy cream.

Transfer into an ice-cream maker and follow manufacturer's directions.  As the mixture begins to firm up, add 1 Tablespoon of Lemon zest and 1 Tablespoon of Lime zest.  Continue churning until the ice cream maker labors.

Turn into medium Tupperware bowls with lids and freeze at least 24 hours.


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