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LEMON GELATO
The perfect amount of sweet and tart for this classic gelato flavor.
Makes about 4 cups (eight ½-cup servings)
1 cup heavy cream
2 cups whole milk, divided
6 lemons, zest removed (about ½ cup of lemon zest),
juiced with juice reserved
1¼ cup granulated sugar
2 tablespoons cornstarch
pinch sea or kosher salt
1 teaspoon pure vanilla extract
1 tablespoon liquid pectin
1. In a medium saucepan, combine cream and 1 cup of the milk.
Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk,
lemon zest, sugar, cornstarch, salt and vanilla into a small-
medium mixing bowl. Whisk to combine.
3. Once milk/cream mixture comes to a simmer, add the milk/
sugar mixture and stir until fully combined. While still set over
medium/medium-low heat, continuously stir until mixture boils
and thickens to where it can coat the back of a spoon (this will
take about 15 minutes, depending on the stove being used).
4. Remove pan from heat, stir in pectin, strain and cool to room
temperature. Stir in the lemon juice, cover and refrigerate a
minimum of at least 2 hours, or overnight. Whisk mixture
together again before pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl, fitted with the gelato
paddle, of the Cuisinart® Ice Cream Maker. Turn unit on, set
Timer and press Start. Let mix until thickened, about 40 to 50
minutes. The gelato will have a soft, creamy texture. Serve or
store in airtight container in freezer.
Nutritional information serving: (based on ½ cup)
Calories 281 (40% from fat) • Carb. 40 g • Pro 3g • Fat 13g • Sat fat 8g
• Chol 50 mg • Sod. 43 mg • Fiber 1g • Calc. 105mg
MASCARPONE AND FIG GELATO
Mascarpone and fig combine deliciously together in this
grown up gelato flavor.
Makes about 6 cups (twelve ½-cup servings)
Fig purée:
1 cup dried, sulfate-free figs, about 12 figs
1½ cups water
2 tablespoons honey
Mascarpone base:
1 cup heavy cream
2 cups whole milk, divided
1¼ cups granulated sugar
2 tablespoons cornstarch
pinch sea or kosher salt
1 teaspoon pure vanilla extract
1 cup mascarpone
1 tablespoon liquid pectin
1 generous cup fig purée (entire yield from recipe above)
Make the purée:
1. Put the figs, water and honey in a small saucepan. Bring
mixture to a boil and then immediately reduce the heat to
maintain a slight simmer.
2. Continue simmering for at least 3 hours, adding water as
necessary to keep the figs covered while they are simmering.
3. When figs are really soft and there is only ½ cup of liquid
remaining, purée mixture with a hand blender until smooth.
Refrigerate until ready to use.
While the figs are simmering, prepare the base:
1. In a medium saucepan, combine the cream and 1 cup of the
milk. Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk,
sugar, cornstarch, salt and vanilla into a medium mixing bowl.
Whisk to combine.