How to make it

  • Cooking Directions
  • In a saucepan, combine the raisins and rum or grappa. Heat to simmer; remove from the heat and set aside until the liquid is absorbed. In a large saucepan, combine the cream and lemon zest; heat to simmer. Remove from the heat, cover and keep warm.
  • In a large bowl, beat the egg yolks; gradually beat in the sugar until it is completely dissolved and the mix is light and lemon-colored. Whisk the egg yolk mixture into the warm cream, and place the saucepan over medium-low heat; cook, stirring until the mixture reaches 165°F on an instant-read or candy thermometer. Do not boil to avoid curdling.. Strain into a bowl and add the vanilla. Cover and refrigerate.
  • When the gelato mix is cold but not set, mix in the cheeses until well-blended. Pour the mixture into an ice-cream maker and add the raisins. When frozen, transfer the gelato to a chilled container and store in the freezer at least 3 hours.

Reviews & Comments 4

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    " It was excellent "
    cuzpat ate it and said...
    Good Post high 5
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    " It was excellent "
    peetabear ate it and said...
    great post.. five forks
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    " It was excellent "
    hot_it_up ate it and said...
    Man this really sound rich.\0

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    " It was excellent "
    mrsc543 ate it and said...
    Sounds Mmm...Mmm...Good!!! Great post. Five forks.
    Was this review helpful? Yes Flag

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