Wednesday, February 17, 2016

Meyer Lemon & Rosemary Gelato

When life gives you lemons, make gelato!!  Last weekend we had such an awesome time with our cousins from the east coast.  In several different conversations, my cousin and I couldn't get over the similarities between our husbands . . . no wonder they're such great friends!  

To celebrate their time in California (and the amazing 80 degree February weather we enjoyed while they were here), I busted out my ice cream maker for a batch of gelato.  My Meyer lemon tree has been producing quite an abundance of lemons and my mother in law has been bringing me bags of (certified organic) lemons.  By the way - you never know - if you are interested in purchasing organic citrus in bulk, let me know!

I found a couple of online gelato recipes for proportion and included rosemary from my backyard.  My Vitamix hasn't been getting much use this time of year but blending the gelato base worked great to incorporate the fresh rosemary flavor.

Meyer Lemon & Rosemary Gelato (makes approx. 1 quart)

1 cup Meyer lemon juice (about 6 lemons)
zest from 1 Meyer lemon
3/4  - 1 cup sugar (depending on your taste)
1 cup milk
1 cup heavy cream
1 T chopped fresh rosemary

Combine all ingredients in a blender.  Pulse 1-2 minutes or until all ingredients are combined and rosemary is very finely chopped.

Transfer to the bowl of an ice cream maker and freeze according to machine instructions.

No comments:

Post a Comment