Limoncello Gelato
Limoncello Gelato might be just the Southern recipe you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 661 calories, 8g of protein, and 57g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up buttermilk, lemon juice, vanilla bean, and a few other things to make it today.
Instructions
Whisk first 6 ingredients in large saucepan.Scrape in seeds from vanilla bean; add bean.Cook over medium-high heat until bubblesform at edges, stirring occasionally.
Removefrom heat, cover, and let steep 15 minutes.
Whisk egg yolks, sugar, and lemon juicein large bowl until thick and smooth. Slowlywhisk warm cream mixture into yolk mixture.Return custard to same saucepan. Stir overmedium heat until custard thickens enough tocoat spoon and thermometer registers 180°F,about 6 minutes; do not boil.
Pour custardinto medium bowl. Stir in 1/4 cup limoncello.Chill custard until cold, stirring occasionally,at least 4 hours. DO AHEAD: Can be made1 day ahead. Cover and keep chilled.
Process custard in ice cream makeraccording to instructions.
Transfer tocontainer; cover and freeze up to 2 days.S coop gelato into glasses.
Drizzle withadditional limoncello and serve.* An Italian cream cheese; sold at manysupermarkets and at Italian markets.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
![Forge Cellars Classique Riesling]()
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.