A TASTE OF ITALY....Right in your Kitchen!
· 1 Cup Milk
· 1 Cup Sugar
· ¾ Cup Lemon Juice – Fresh is preferred
· 3 Tbs. Grated Lemon Peel + 1 Tbs Zest
· 5 Egg Yolks beaten lightly
· 2 Cups Heavy Whipping Cream
1. In a small heavy saucepan, heat milk to 170° on your kitchen thermometer. (I bought a good one for less than $10 at GFS). A good cook should never be without one. Stir in sugar until dissolved. Now you’ll whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Now I add my grated lemon peel (reserving zest for topping). Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon.
2. Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Refrigerate several hours or overnight.
3. Fill cylinder of your ice cream machine or small ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts. You can do this in an airtight container…Freeze for an hour, stir until creamy then freeze again. Consistency may not be exactly like gelato…..but still tastes just as good! ENJOY & ALWAYS……….HAVE FUN IN YOUR KITCHEN!
2/3 cup equals 361 calories, 26 g fat (15 g saturated fat), 213 mg cholesterol, 40 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.
This recipe is a quick, easy and delectably light side dish consisting of Orzo Pasta, Dried Cranberries, Sliced Almonds, Petite Peas, and of course...Lite Whipped Philly Cream Cheese! YuuuMMMMM! (Or you can just use Canola or Olive Oil ….about ½ cup)
This citrusy lemon and floral
lavender, blend together in perfect
harmony to make these incredibly moist
and elegant cupcakes! Perfect for a small
gathering, a shower, ladies lunch, an
afternoon tea or....just to wow your guests.
2) Make your Cupcakes Preheat oven to 350°F & Line your muffin pans with baking cups – Get creative – use a fun color....but not one to take away from your beautifully simple cupcakes!
In large bowl, beat butter and sour cream with electric mixer until thoroughly mixed. Add sugar, lemon zest and vanilla; beat until combined....Now you’ll add your eggs and yolk, one at a time, and beat until well combined. Add flour mixture and beat on medium for 30 seconds. Divide batter evenly into 24 baking cups; filling 3/4 full.
Bake 15-16 minutes or until toothpick inserted comes out clean. Remove from pan to a cooling grid and immediately brush tops with lemon syrup. Cool cupcakes in pan 5 minutes.
Remove from pan and cool completely on cooling grid. Brush again with syrup when cooled.
3) Whipped Cream Warm your heavy cream until steaming in large saucepan; do not boil. Remove from heat and stir in dried lavender. Let mixture sit for 8 minutes. Strain out the solids and cool completely in refrigerator. In large bowl, whip cream and confectioners’ sugar until stiff peaks form. Spread or pipe whipped cream on top of cupcakes. Add Dried Lavender sprigs or sprinkles! BEAUTIFUL & DELICIOUS. My Wilton lady once told me about these! Had to try & now I'm in LOVE!!