Lemon Gelato

I don’t know what it says about me (well, I have a pretty solid idea), but some of my best friendships have been cultivated while in a food coma.

Once in a while, a few of my best and closest get together to cook, chat and eat.  It doesn’t happen often, because our eating is legendary (to us, anyway); so much so that going home right away is not an option.  At every such event, someone eventually wanders to the couch, or even straight to the floor; wherever looks like a good place for digestion.  The rest of us follow.  There are usually blankets and pillows, ridiculous conversations and, often, naps.

…And that is how the course of yesterday went from inviting a friend or two over for homemade ice cream to four of us coma-ing through our latest homemade-pizza-party feat, on my couch, while doing some serious work on the neglected DVR.  It’s full of sophisticated entertainment like Sister Wives, 16 and Pregnant, Snapped and the Pauly D Project.   Well, it was full.  Good work, ladies.  ”RHODE ISLAND!  I’m from Rhode Island!  It’s small!”–Pauly D, paraphrased.

The pizza situation was serious, but don’t think for a second that we didn’t eventually get to dessert–specifically, the homemade lemon gelato that inspired us getting together in the first place.  It took a while, but we are not quitters.  We just needed to nap off the first course first…  You understand, right?

It was worth waiting for–creamy, bright and tangy.  There was thyme in there, but let’s ignore it for now…  It was so subtle that it practically disappeared in the bold face of tart, big lemony flavor.  For now, the focus is lemon.

I’ll give it another shot sometime…  Somethyme.  

Bad joke, good gelato…  It evens out.

Lemon Gelato
(recipe from Taste of Home) 

1 cup milk (I used 2%)
1 cup granulated sugar
5 egg yolks, lightly beaten
3 lemons, zested and juiced (about 3 tablespoons zest and 3/4 cup juice)
2 cups heavy whipping cream

Combine sugar and milk in a small saucepan over medium-high heat and heat until sugar is dissolved and mixture is simmering but not boiling.  Whisk a few tablespoons of this mixture into the egg yolks until thoroughly combined, then pour it into the saucepan with the rest of the milk/sugar mixture and lower heat to medium-low.  Add the lemon zest and continue heating, whisking constantly until the mixture thickens enough to coat the back of a spoon.

Remove the mixture from heat and slowly whisk in lemon juice until well combined.  Whisk in the heavy cream.  Cover and chill mixture for at least a few hours (overnight, if you can).  Strain through a fine mesh sieve before freezing according to the ice cream maker’s manufacturer instructions.  Makes about 1.5 quarts.