my first homework assignment in html class

Lemon Gelato

The brisk, refreshing taste of lemon is always welcome after a pasta meal. In this vaelvety ice cream, crème fraîche contributes richenss and a flavor reminischent of cheesecake. Look for crème fraîche in good cheese shops and specialty-food stores. Serves the gelato with berries.

Prep time: 20 minutes, plus 8 hours for chilling

Ingredients

• 1 cup half-and-half
• 1 cup heavy cream
• 3 lemons
• 3/4 cup sugar
• 6 egg yolks
• 1 cup crème fraîche or heavy cream

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1. In a nonaluminum sausepan, combine the half-and-half and cream. Using a vegetable peeler, remove the zest of 1 lemon in long strips. Add to the cream mixture. Place over medium heat and bring just to a simmer.


2. Meanwhile, grate the zest from the remaining 2 lemons. In a food processor, combine the sugar and grated lemon zest and process until well mixed. In a bowl, combine the egg yolks and lemon sugar. Whisk until pale and smooth. Slowly whisk in the hot cream, then return the mixture to the saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the mixture visibly thickens and coats the spoon, about 4 minutes. do not allow it to boil or it will curdle.


3. Remove from the heat and stir for 1 minute. Let cool for 15 minutes, then whisk in the crème fraîche or cream. Cover and chill thouroughly,about 8 hours.


4. Strain the mixture into an ice-cream maker and freeze according to the manufacturer's directions.


5. To serve, scoop the gelato into serving dishes.

NUTRITIONAL ANAALYSIS PER SERVING: Calories 253, Protein 3 g, Carbohydrates 17 g, Total Fat 20, Saturated Fat 11g, Cholesterol 158 mg, Sodium 33mg, Dietary Fiber 0.