{"id":5313,"date":"2013-02-08T13:04:40","date_gmt":"2013-02-08T21:04:40","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=5313"},"modified":"2013-10-14T20:46:59","modified_gmt":"2013-10-15T03:46:59","slug":"meyer-lemon-gelato","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/meyer-lemon-gelato\/","title":{"rendered":"Meyer Lemon Gelato"},"content":{"rendered":"


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\"Meyer-Lemon-Gelato\"<\/a><\/p>\n


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\u2018Tis the season. Yes, winter citrus season is at its height now. Blood oranges and Meyer lemons abound. My trees are heavy with the fruit, and I just can’t get enough of it. Although it was cold here in Los Angeles today, a few days ago it was warm, and I wanted some gelato. Meyer lemon gelato, to be specific.<\/p>\n


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\"Meyer-Lemon\"<\/a><\/p>\n


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Meyers, smaller than the standard Eureka and sporting a thin smooth skin, are the darlings of home cooks and chefs everywhere. They are sweeter and lower in acid than standard lemons, with herbal and pepper notes, and are versatile and easy to work with. Yielding tremendous amounts of juice, they lend a burst of lemon flavor to desserts, and are wonderful in savory dishes. And they rock when roasted. Add a few halved Meyers to the pan next time you roast a chicken and vegetables. You’ll eat them right along with the chicken and veg.<\/p>\n

A cross between a lemon and mandarin orange, the trees were brought to the U.S. from China by the eponymous Mr. Frank N. Meyer, USDA Agricultural Explorer. Until the 1980’s when the food craze really hit, Meyer lemons were the province of citrus collectors and specialty growers, but now thanks to celebrity chefs, they are in supermarkets everywhere. And if you are the hands in the dirt type, they are easy to grow. With a habit more like a bush than a tree, and beautiful big green leaves, they are a wonderful landscape plant and will bear fruit every six months. They can be found at nurseries and are available online from Four Winds Growers<\/a>.<\/p>\n

When you make this gelato, don’t be put off by the 5 egg yolks. The Meyers cut right through any “egginess,” and the yolks lend a wonderful satiny texture to the gelato. To get in the mood, when you make this gelato, listen to Paolo Conte sing Un Gelato al Limon<\/em><\/a>. And if you like this, but aren’t up for gelato in February, grab some Meyers, juice them and freeze the juice. Come summer you will be glad you did.<\/p>\n


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\"Meyer<\/a><\/p>\n


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Meyer Lemon Gelato<\/em><\/h4>\n


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makes a very generous quart<\/h6>\n

2 cups whole milk
\n1 cup heavy cream
\n1\/2 cup plus 1 tablespoon granulated sugar
\n5 large egg yolks
\n1 tablespoon Meyer lemon zest
\n1\/3 cup Meyer lemon juice<\/p>\n

Prepare an ice water bath. Scrub and dry lemons. Zest and juice lemons. Set aside.<\/p>\n

Place milk, cream, granulated sugar and zest in medium saucepan. Over medium heat stir to dissolve sugar and scald mixture by heating until small bubbles form around the edge of the saucepan.<\/p>\n

Meanwhile, separate eggs and place yolks in medium bowl, reserving whites for another use. Beat yolks with a whisk until lightened, about 1 minute.<\/p>\n

Once milk mixture has heated, slowly add half to the egg yolks, whisking continuously. This will “temper” the yolks so the upcoming heat of the stove will not curdle them. Return milk and egg mixture to the saucepan. Over medium heat cook, stirring very frequently, until mixture thickens and coats the back of a spoon or reaches 160 degrees F.<\/p>\n

Remove from heat and strain into clean bowl, add lemon juice. Set over ice bath, stirring occasionally to promote even cooling. Place mixture in refrigerator to chill completely. This may be completed up to 24 hours ahead. This will yield about 3 \u00bd cups of gelato base.<\/p>\n

\"Meyer-Lemon-Gelato\"<\/a><\/p>\n

Transfer mixture to gelato maker and churn according to manufacturer’s instruction. Place in freezer container, cover tightly and freeze 2 hours.<\/p>\n

Food nerd notes<\/em>:<\/p>\n

How to make an ice water bath:<\/p>\n

You will need 2 bowls, one larger than the other. I suggest stainless steel as it transfers heat more efficiently than glass. Fill the larger bowl with ice water to the 1\/3 level. Set the second bowl aside. To use the bath, pour the liquid to be cooled into the smaller bowl and place it in the ice water, taking care that no water flows into the bowl. Stir occasionally until mixture has cooled. Remove bowl containing liquid, dry the bottom and proceed with recipe.<\/p>\n

To freeze Meyer lemon juice<\/em>:<\/p>\n

Scrub lemons. Juice and strain. Pour juice into ice cube trays and freeze. Pop cubes out, and place in freezer bags. Expel air and close tightly. Label and date. Freeze up to 6 months.<\/p>\n


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Note: You can click on any picture for a slide show!<\/em><\/p>\n

I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u2018Tis the season. Yes, winter citrus season is at its height now. Blood oranges and Meyer lemons abound. My trees are heavy with the fruit, and I just can’t get enough of it. Although it was cold here in Los Angeles today, a few days ago it was warm, and I wanted some gelato. Meyer […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,59],"tags":[375,1512,1511,1510,519],"class_list":["post-5313","post","type-post","status-publish","format-standard","hentry","category-dessert","category-recipes","tag-four-winds-growers","tag-how-to-freeze-meyer-lemons","tag-how-to-make-an-ice-water-bath","tag-meyer-lemon-gelato","tag-meyer-lemons"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-1nH","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=5313"}],"version-history":[{"count":4,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5313\/revisions"}],"predecessor-version":[{"id":6404,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5313\/revisions\/6404"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=5313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=5313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=5313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}