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Lemon Gelato
Yield: 6 servings

1 1/2 cup water
1/2 cup lemon zest; about 4 lemons
1 cup granulated sugar; plus 2 tablespoons
2/3 cup lemon juice; freshly squeezed
2/3 cup heavy cream

Put 1/12 cups water, the lemon peel, sugar, and lemon juice in a
small saucepan and bring to a boil. After 2 minutes, take off heat
and pour into a bowl. Remove the lemon peel by straining. Place
syrup in refrigerator until it is completely cold, overnight if
possible. Add the heavy cream, stirring to incorporate it evenly
into the lemon syrup. Pour the mixture into your ice-cream maker
and freeze it following the manufacturer's instructions.

Store in the freezer in a tightly sealed container.


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14 of 16 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Lemony Goodness, June 21, 2005 - 01:09 PM
Reviewer: Anonymous from Toronto, Canada
Basic recipe was good...decided to boost it a bit by changing lemon amount to a full cup and the creme to a full cup easier to measure and much more rich flavor. Added a hint of yellow food colour 10 drops and looked lemony too! Deelicious zesty yet sweet!

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