Lemon Gelato - Cuisinart ICE100BCU User Manual

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
In a medium saucepan, combine the cream and 250ml of the milk. Set over a medium
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heat and bring to a simmer.
Whilst the cream and milk mixture is heating, whisk the remaining milk (250ml),
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lemon zest, sugar, cornstarch, salt and vanilla into a bowl.
Once the milk and cream mixture has come to a simmer add the milk and sugar
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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).
Remove the pan from the heat, stir in the pectin and cool to room temperature. Stir in
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the lemon juice, cover and refrigerate for at least 2 hours, preferably overnight.
Once chilled, whisk the mixture again. With the gelato paddle fitted pour into the ice
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cream/gelato maker. Cover with the lid.
Turn appliance on and set the timer for 40 to 50 minutes. The gelato is ready when it
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starts to thicken. To produce a firmer gelato churn in the ice cream/gelato maker for
longer.
Serve or store in an airtight container in the freezer.
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