Lemon & blueberry is a perfect combination. This is one of my favorite gelato recipes.
- 1 quart heavy whipping cream
- 1 quart half and half
- 1 cup sugar
- 1 cup lemon curd
- zest of one lemon
- 1 T. vanilla
- 12 egg yolks
- 1 1/2 cups fresh blueberries
- 1/2 cup sugar
- 1 t. cinnamon
Prepare an ice bath by putting ice and water into a large bowl and placing a second, smaller bowl in the ice water.
Place cream, milk, sugar in a medium sauce pan. On medium heat bring to a low boil. In a separate bowl, whisk your egg yolks. Slowly temper the eggs by adding a ladle at a time of the hot cream, whisking as you do. Once half the cream has been added to the eggs, the eggs should be tempered and you may pour the egg mixture into the pan of cream.
Add the lemon curd and cook to 165°F. Do not let the mixture get too thick. Remove from heat, pour into a bowl, add the vanilla, and cool in ice bath to stop cooking. Once the gelato is cool, cover with plastic wrap, pressing the plastic wrap right on top of the gelato. This prevents a skin from forming. Refrigerate.
Place blueberries in a medium sauce pan. Add sugar and cinnamon and cook over medium heat. Cook for approximately 10 to 15 minutes until thickened. Refrigerate blueberry mixture and gelato mixture for at least 4 hours. Freeze in an ice cream maker, adding blueberry mixture at the end.