Newfoundland’s summer heatwave has had me reminiscing lately about happy times in warmer places. One of those happy times happens to be my trip to Italy from a few years back, and with the memories comes the crazy craving for Italian food that only gelato can satisfy in this heat.
After doing a bit of searching, the sister and I settled on using this Food Network recipe for our own batch of gelato. We stuck with the measurements for milk and sugar, but veered off course when it came to the lemon zest and juice. I wanted something a little sweeter, but still in keeping with Italy’s famous citrus exports. We decided to go with a mixture of lemon and lime, using two Mexican limes (the majority of the juice) and one lemon. We used the zest from these three fruits, as well as an extra lemon to give the gelato the divine bursts of flavour the recipe called for, but we used about half a tablespoon more when all was said and done.
I wasn’t disappointed with our results. We got beautiful, creamy gelato, and while I would recommend leaving the gelato to freeze overnight after it has been churned, ours was lovely (though softer) after just an hour.