amalfi lemon

Get a taste of Italy with this Amalfi Coast-inspired spaghetti dish flavoured with lemons, anchovies, chilli, garlic and parmesan

Amalfi lemon, chilli & anchovy spaghetti

extra virgin olive oil

garlic cloves

spaghetti

anchovy fillets, finely chopped

parsley

Amalfi lemon

Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.

Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.

This refreshing lemon gelato rippled with lemon curd offers a zesty kick, mellowed by an incredible creaminess. Dairy-free and vegan options included!

Homemade Lemon Gelato Recipe

milk, (preferably whole (3.25% m.f.)

heavy cream (35% m.f.)

lemons

sugar

cornstarch

egg yolk, (or ½ tablespoon (4 g) extra cornstarch)

lemon juice ((about 3 lemons))

No-Butter Lemon Curd ((optional))

In a medium saucepan, pour 1 cup (250 ml) of the milk, all of the cream, and the lemon zest. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).

Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk, sugar, and cornstarch together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved, and the mixture thickens slightly, 6 to 8 minutes.

Place the egg yolk in a medium bowl and whisk until pale and thickened, about 30 seconds. Temper the egg yolk by slowly pouring one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine. Return to medium heat and cook, whisking constantly, for 1 minute more.

Remove from the heat. Whisk in the freshly squeezed lemon juice. Cover the saucepan and let cool to room temperature.

Once the lemon gelato custard is at room temperature, pour into an airtight container. Refrigerate for at least 6 hours, or preferably overnight. The lemon gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.

Strain the lemon gelato custard through a fine mesh strainer and discard the lemon zest.

Pour the lemon gelato custard into the bowl of an ice cream maker and churn according to the manufacturer&#39;s instructions. Stop the machine when the lemon gelato is thick and icy but still easily spoonable.

IF USING LEMON CURD: Spread one-third of the lemon gelato over the bottom of a storage container (I like to use a loaf bread pan to maximise the swirling effect). Cover with ½ cup (125 ml) of the lemon curd and use a knife to swirl it into the gelato. Cover another third of the lemon gelato, then another ½ cup (125 ml) of the lemon curd, swirling again. Finish with the remaining lemon gelato, spreading it to cover the lemon curd.

OTHERWISE, simply transfer the lemon gelato to an airtight container and freeze until firm, about two hours.

STORAGE: Lemon gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won&#39;t be quite as smooth. The lemon gelato will still be perfectly edible for up to 2 months, but my advice is to enjoy it as quickly as possible after churning.

SERVING: Always take lemon gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.

MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.

MAKE IT VEGAN: Substitute oat milk for the regular milk, and soy or coconut cream for the regular heavy cream. Get more tips for making vegan gelato.

I can't wait to try this recipe! I grew up loving lemon custard ice cream, and I haven't had it in so long.

Considering how creamy this gelato is, I was surprised and impressed to see that it was vegan as well. Looks pretty tasty.

We loved the Amalfi goast, and the lemons there are definitely king. We remember roaming the streets of Positano and getting these whisperer of aromatic lemon, absolutely beautiful! 😍  You gelato looks incredible, creamy, a little zing from the lemon curd, so refreshing and luxurioys at the same time! Well done! 😋 👍 ❤️

This lemon gelato was just heavenly. So rich and creamy and flavorful. I will most definitely be making this recipe again and again.

This has the perfect amount of lemon flavor. The gelato turns out rich and creamy. It is lovely.

Oh my gosh, I love this recipe. This is so simple, delicious, refreshing, and so easy to make!

https://www.youtube.com/watch?v=eH1wuQg4h4Y

If you’ve ever been to Italy or dreamed of traveling there, chances are you’ve heard of gelato, the delightful frozen treat that comes in a rainbow of colors and flavors. *But what is gelato exactly? Is it just a fancy name for ice cream?*

In this class, I will explain exactly what makes gelato different from ice cream, give you my pro tips to make and serve outstanding gelato, and show you how to make a versatile gelato base you can turn into a variety of flavors. I will even show you how to make DAIRY-FREE, VEGAN gelato, a tasty variation everyone will love, whether they need to abide by a special diet or not.

*This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS!* It's now available to all gelato lovers worldwide, absolutely free ❤️

IMPORTANT NOTE: This class requires the use of an ice cream machine. See links below for my recommendations.

Watch the entire gelato masterclass or jump to the lessons that interest you by clicking the links below. ACCESS THE PRINTABLE RECIPES (links below), which include the essential recipes made in the masterclass.

FOR SUBTITLES, activate the CC option (closed captions) on the video screen.

*JUMP TO LESSONS*
0:00 Introduction
1:41 How Is Gelato Different from Ice Cream?
3:14 Do You Need an Ice Cream Maker?
5:42 Pro Tips to Make Gelato
7:45 Sicilian-Style Gelato Base
13:04 Fruit-Based Gelato (Fresh Blueberry Gelato)
15:37 Pistachio Gelato (Making Your Own Pistachio Paste)
18:43 Dark Chocolate Gelato
20:42 Making Vegan Gelato (Mango and Passion Fruit Gelato)
23:10 How to Serve Gelato (Creative Tips to Make Gelato Even Better)
25:23 Final Thoughts (Let’s Get Churning!)

*If you like this gelato masterclass, click LIKE and SHARE the video!* This will help other dessert enthusiasts to discover the class—and encourage me to keep on recording masterclasses. Heartfelt thanks in advance! 🤗

Also make sure to SHARE PHOTOS of your frozen treats on social media + tag me @foodnouveau on any platform so I can celebrate your achievements!

Questions? Write to me: https://foodnouveau.com/about/#contact
Get more of my recipes: https://foodnouveau.com

*INGREDIENTS AND TOOLS*
Basic Ice Cream Maker (with removable, freezable bowls): https://amzn.to/2yqq16H
Fancy Ice Cream Maker (with built-in compressor, no need to freeze bowls beforehand): https://amzn.to/42MJpTB
Food Processor: https://amzn.to/2WeJZHv
My Favorite Ice Cream Scoop: https://amzn.to/3Jh50wv
Whole Vanilla Beans: https://amzn.to/3cyNuBf
Shelled Unsalted Pistachio Nuts: https://amzn.to/2O1NUZD

*DETAILED + PRINTABLE RECIPES*
Classic Gelato Base: https://bit.ly/FNClassicGelato
Sicilian-Style Gelato Base: https://bit.ly/FNSicilianGelato
Fruit-Based Gelato Recipes: https://bit.ly/FNFruitGelatoRecipes
Pistachio Gelato Recipe: https://bit.ly/FNPistachioGelato
Dark Chocolate Gelato Recipe: https://bit.ly/FNChocolateGelato
Vegan Gelato Recipe: https://bit.ly/FNVeganGelato
Bonus Recipes to Dress Up Gelato: https://bit.ly/FNBonusGelatoRecipes

*EVEN MORE GELATO RECIPES: http://bit.ly/FNGelato*

*Discover my cookbooks*
French Appetizers: http://bit.ly/FNFrenchAppetizers
Simply Citrus: http://bit.ly/FNsimplycitrus 

*Let's Connect!*
Instagram: https://www.instagram.com/foodnouveau/
Facebook: https://www.facebook.com/foodnouveau/
Pinterest: https://www.pinterest.ca/foodnouveau/

Disclosure Notice: This video description contains Amazon affiliate links. If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new videos–so thank you!

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