Cuisinart ICE100BCU, User Manual

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21
Lemon Gelato
250ml double cream
500ml full fat milk
1/2 cup of lemon zest
6 lemons juiced
200g granulated sugar
2 tbsp cornstarch
pinch of salt
1 tbsp vanilla extract
1 tbsp liquid pectin
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In a medium saucepan, combine the cream and 250ml of the milk. Set over a medium
heat and bring to a simmer.
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Whilst the cream and milk mixture is heating, whisk the remaining milk (250ml),
lemon zest, sugar, cornstarch, salt and vanilla into a bowl.
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Once the milk and cream mixture has come to a simmer add the milk and sugar
mixture. Keeping on the heat, continuously stir until the mixture comes to a gentle
boil and thickens to where it can coat the back of the spoon (this will take about 15
minutes).
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Remove the pan from the heat, stir in the pectin and cool to room temperature. Stir in
the lemon juice, cover and refrigerate for at least 2 hours, preferably overnight.
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Once chilled, whisk the mixture again. With the gelato paddle fitted pour into the ice
cream/gelato maker. Cover with the lid.
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Turn appliance on and set the timer for 40 to 50 minutes. The gelato is ready when it
starts to thicken. To produce a firmer gelato churn in the ice cream/gelato maker for
longer.
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Serve or store in an airtight container in the freezer.