Lemon Gelato Mix
10 scoops of delicious lemon gelato
Preparation with gelato/ice cream maker
You will need:
A gelato/ice cream maker.
- Pour into a blander 420ml. water and 210gr Lemon Gelato Mix. Mix at high speed for approximately 1 minute.
- Pour the mixture into a gelato maker and freeze according to the manufacturer's instructions. We recommend freezing (-18°C) the gelato for 30 minutes prior to serving.
For gelato/ice cream maker without own freezing mechanism, the freezer bowl must be completely frozen before you begin your recipe.
Preparation without gelato/ice cream maker
You will need:
210ml whipping cream.
210ml whole milk.
An electric mixer with whisk attachment.
A mould suitable for freezer.
FOR DAIRY FREE RECIPE, use dairy free whipping cream, and alternative milk.
- Blend thoroughly 210ml of milk and 210gr Lemon Gelato Mix.
- Gently whip 210ml of whipping cream to a medium peak consistency.
- Add the milk mixture to the whipped cream and whip for 2 more minutes.
- Place in the freezer for a minimum of 3 hours or until desired consistency is achived.
Tips from the chef:
Lemon lovers, this is your topping.
Lemon curd is a very rich dessert topping or spread. It’s buttery and sweet with intense tart lemon flavour like a creamy lemon version of jam.
You need 5 ingredients for lemon curd recipe: egg yolks, fresh lemons, sugar, salt, and butter.
Each ingredient serves a critical purpose for thickening and flavouring. The egg yolks thicken the curd, just as they do in creme brûlée or butterscotch pudding.
Use real lemons; you need both the zest and juice. The sugar supplies sweetness and structure, while the salt balances out the flavor. Add the butter after the curd finishes on the stove. Butter makes it super creamy.
Make lemon curd on the stove. Make sure you are constantly whisking as the mixture thickens, we’re talking about 10 minutes of whisking. The good news? That’s the only step in this recipe: whisking!
Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
Place 4 egg yolks, 135gr. of granulated sugar, a pich of lemon zest, 80ml. of lemon juice, and a pich of salt into the top pot of your double boiler. Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
Remove pan from heat. Cut 85gr. of unsalted butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools.
Once cool, the plastic wrap can be removed and your lemon topping is ready.
Ingredients: sugars (sugar, dextrose, glucose solids, fructose, maltodextrin), coconut oil, lemon juice, citric acid, carob bean gum, propylene glycol alginate, lactylated mono- and diglycerides, pea protein, flavour.