Oh the joys of Meyer Lemon Gelato…
If you’ve never enjoyed a Meyer Lemon, then you don’t know what you’re missing! I was lucky enough to pick up a club pack of Meyer Lemons at Costco and they have been sitting there patiently waiting for me to use them, pleading with me, cajoling…sigh
Ok, maybe it wasn’t the lemons, just me thinking of all the wonderful things I could use them for.
I thought about muffins, cookies, tarts, curd, all kinds of delicious baked goods, but then my thoughts turned towards gelato, that creamy, luscious, and so very flavorful frozen dessert that has it all over ice cream!
Gelato isn’t that much different than ice cream, the big difference is that milk is used instead of all cream, which actually makes the flavors of what you’re using stand out even more, and if you find the right balance between cream and milk, you still get that rich creamy texture that Americans have come to love about our ice cream!
Can I Use an Ice Cream Maker to Make a Gelato Recipe?
Yes, you can. The difference between the two machines is gelato is churned at a much slower rate than ice cream, incorporating less air and leaving the gelato denser than ice cream.
Of course, if you don’t have a gelato maker you can easily take my recipe for Meyer Lemon gelato and use your ice cream maker to make super creamy and delicious ice cream.
So when life hands you Meyer’s Lemons make gelato. Your friends and family will be oh so happy that you did. Just be prepared for all the compliments and requests to make it again and again.
What Other Flavors of Gelato are Easy to Make?
If you love Gelato as much as I do, you may also like these recipes:
- The Best and Easiest Strawberry Gelato
- Blueberry Cheesecake and Very Cherry Gelato
- Grilled Peaches and Cream Gelato
- Clementine (Tangerine) Gelato and Colada
Meyer Lemon Gelato
Ingredients
- 1 cup Meyer Lemon Juice about 6
- zest from one Meyer lemon very fine
- 1 cup sugar
- 1 cup milk
- 1 cup heavy cream
- ⅛ tsp salt
Instructions
- Using a micro-planer or a very fine grater, zest one Meyer Lemon
- Cut lemons in half and juice them, straining out all the seeds.
- Add the cream, milk, lemon juice, zest, sugar and salt together and using a wire whip, mix until the sugar is dissolved and completely incorporated. (the mixture should thicken some)
- Pour the mixture into a Gelato or ice cream maker and freeze following the manufacturer’s instructions.
- Yield will be about 1 quart of lemon Gelato
Marziano DeSanti
Wonderful recipe. Nice tangy and creamy flavour.
Suggestion: if using an ice cream maker, try sprinkling zest into ice cream maker just prior to the mixture setting firm (say 10 mins before finishing) as I found if added at the beginning it tended to group together on different parts of the paddle even though I grated it super fine. I just noticed the comment about sugar coating the zest in a food processor so maybe that’s a better idea than what I suggested above.
I used regular lemons.
Dixie
I was hoping for that mouth-feel of sweet-creamy/tart-lemon heaven that delightfully coats the palate with every bite. But this wasn’t it. I blame the lemons. This was my first experience with Meyer lemons, so I’m not even sure if this is how they’re supposed to taste, even though I got fresh juicy organic ones. To me, they smelled rather pungent, which is probably why it tastes so unexpectedly bizarre. I can say that this gelato method is a good one; the milk/cream ratio is just right, and texture came out nice. So I will try making it again with regular lemons, as I’m sure I’ll like that a lot better. BTW, sugar-coating the zest in the mini-processor is a good suggestion; nothing stuck to the paddle in my ice cream maker.
Chef Dennis Littley
I would definitely give it a try with regular lemons, hopefully, that will come out better.
Dixie
🙂 I will – thank you for the speedy reply!
Samantha
Have you tried making this with sucralose? I did and it came out a frozen solid brick. Which is a shame because the flavor is amazing. Not sure if the sugar substitute caused problems or what?
Chef Dennis Littley
hi Samantha
Sugar helps keep ice cream/gelato from freezing into a solid block. The only real fix using sucralose would be adding alcohol to the mixture to keep it from completely freezing. The other option would be to freeze it smaller containers and use a blender to get back to a manageable consistency.
Denise Fuentes
it was delicious and very easy to make. No cooking, great flavor.
Emily Johnson
This recipe is amazing! I made a recipe and half and added an extra 1/4 cup of sugar. Glad I did. Came out very tart after freezing completely. Delicious! And the best… I use the ice cream to make ice cream sandwiches with sugar cookies (just the kind you can pick up from your local store premade will work just fine). Taste like lemon pie! Yummy!
Mary
My sister discovered your recipe and has made it several times. It is delicious! People rave about it. Yes, when life hands you Meyer Lemons, make this!
Lois
Thank you! This recipe is AMAZING! We have food allergies in our house and recently purchased an ice cream maker so that my youngest could enjoy soft serve style ice cream and gelato at home. Your recipe turned out perfectly!! We thought we were back at a favorite little Italian cafe. You’ve made our family very happy.
Chef Dennis Littley
I’m very happy to hear you enjoyed the gelato recipe! The lemon along with strawberry are my favorites!
Verna
Excellent texture and flavor! Tart and refreshing just like I remember the limone gelato in Italy. It is quite light and stays soft when frozen. I’m quite pleased with the results and it is definitely a keeper. Also made it with Eureka lemons, adding 1/4 cup extra sugar – perfect!
Alyson
So easy. SO GOOD! Thank you!!
Mark
WOW! What a wonderful recipe. A friend has a Meyer lemon tree and gives me lemons. I usually make sorbet or something else out of them. I was looking for Meyer lemon recipes and happened upon your Meyer Lemon Gelato recipe. I have an Ice Cream maker that has a built in freezer and has a Gelato blade that was included. This is the first time I used that blade and it is amazing the texture of the Gelato when it was finished. The flavor was out of this world. I also followed Susan’s suggestion and blended the zest with the sugar in a small food processor. Amazing how the sugar turned to a yellow color after blending and the smell of the zest oils really permeated the room after blending. I will be using your wonderful recipe with Blood Oranges next. Anyway thanks much for the recipe…It is Wonderful!!!
Susan
This is truly delicious, Chef D! I read some other reviews about the zest issue and here is how I solved it. I actually added more than a TBS of zest, finely grated,but I blended it with the sugar in a mini food processor for about 10 pulses. It not only coats the zest with the powder of the sugar, but it releases the natural flavors of the zest oils throughout. I use thi trick for anything I am making with citrus and sugar.
Tracy Highett
That idea sounds great, so thanks for the good tip! I’m going to try it today!
J.B.B.
Chef Dennis:
Have you ever tried mixing up this “custard” in a power blender; i.e., a Vitamix? If so, what speed would you use and how long would you blend it? Would you dump it immediately into an ice cream machine? I’ve been pondering doing this, but fear creating butter; what’cha think?
JBB
Chef Dennis Littley
I have never tried that method and don’t really know why you would want to do that if you’re still going to use an ice cream machine to finish it. It’s an extra step you don’t really need
J.B. Bulharowski
Thanks for your time and answer. Well I did try the Vitamix I.Cream feature, and I wouldn’t try to use their method again. One of the company’s claims to fame was/is that ice cream can be made in the machine using one of their preset buttons; but the prescribed way is tricky and requires following their methodology to a “T.” Nevertheless, it still it doesn’t work flawlessly. I ended up transferring the mix to my ice cream maker and my final product was unsatisfactory. Reckon I won’t try that again, w/o some serious consultation with the powers that be at Vitamix. My Vitamix was a tool purchased about a year or so to save some time consuming tasks for an aging cook. I was using the machine in lieu of the whisk called for. Lesson learned, this old dog won’t try that again. Still it was an interesting experiment and a good lesson for me. Thanks for letting me bounce this situation off of you. My next batch is in the ice cream maker as we speak and the first taste is very good.
Happy Cooking…(Wasn’t that Jacques Pepin’s signoff during his cooking show?
Sincerely,
J.B.B.
Chef Dennis Littley
thanks for letting me know how it turned out, I wasn’t sure but it didn’t sound like the results would be better than just making it in the ice cream machine
Denese
Meyers lemons have yet to hit the shelves in Colorado (born & raised here, and I’ve never seen them at our store), so we made this with regular lemons. We used a full cup of juice & boy was it intense! However, we LOVED it – and, the intensity forced us to enjoy it in smaller portions which helps with the guilt of not squeezing in a workout afterward 😉 When we make it again, we’ll probably reduce to 3/4 cup and continue to fine-tune from there (since we’ll likely never get to enjoy this with Meyer lemon juice). Thank you for sharing such a yummy, refreshing recipe!
Susan
I just made this last week in my Cuisinart ice cream machine, and it was a-mazing! My husband raved for days! I am wondering, though, we love key lime anything, so could I substitute key lime juice in this recipe? I think it would be fabulous too!
Thanks!!
Susan
Chef Dennis Littley
Thanks so much for letting me know you enjoyed the ice cream Susan, and absolutely feel free to change out the juice to key lime, or any other citrus it works wonderfully! The base recipe is pretty good with just about anything you can think. I have other gelato recipes on my site.
carol
chef, thank you for this sinful but delicious gelato recipe. Is their anyway to make this without a ice cream maker, please help me!!!!!!!!!!!!!!
Chef Dennis Littley
hi Carol
I’ve never made Ice Cream without a maker of some sort, but I would think if you let it begin to freeze and then everynow and then whip it up some until it gets solid that it may come out okay. A machine really just puts air into the mix with the constant motion.
Good Luck
Dennis
Sarah
I could not, for the life of me, find Meyer Lemons anywhere near me, so I decided to try this recipe with regular lemons instead last night. Oh my, it is INTENSE and delicious. I’ll definitely be making it again!
Chef Dennis Littley
Hi Sarah
Meyer Lemons do cut down the intensity a bit but every bite is like a bite of sunshine! Happy to hear you enjoyed it!
Andrea
I used this recipe today, substituting grapefruit juice for the lemon juice. It came out just perfect, and finally satisfied the craving for pink grapefruit gelato I’d been nursing for months! Thanks for a great, versatile recipe!
Chef Dennis Littley
What a great idea Andrea, we have some wonderful grapefruits in season here in Florida, I’ll have to give it a try!
Courtney St Clair
Hi Chef Dennis:
Thank you so much for the time and care you put into explaining your recipes. I find the success of a dish is genuinely influenced by understanding how ingredients work and why one is using specific techniques, so I always look for that extra bit of information from those who offer recipes online.
My fiancé and I recently made your lovely Meyer lemon gelato. We’d never done anything with Meyer lemons or attempted gelato, so we were doubly pleased with the terrific results we obtained. Delicious –
bright, refreshing, and not too sweet! We love citrus, so we chose to double the amount of fine zest in the recipe. I ran into the same difficulty as the other Courtney who posted about the zest: clumps of it clinging to the paddle. Not a problem. I just scraped them off, gently stirred the zest back into the gelato, then churned for a minute more to distribute. It was such a quickly executed fix that no appreciable consistency was lost.
We’ll be trying your tiramisu recipe next. Also a wholly new venture for us, but I’m not worried with your thoughtful instruction to go by…
Thanks!
Courtney St. Clair
Chef Dennis Littley
Thank you so much for your thoughtful comment Courtney! I’m happy to hear you enjoyed the gelato, its always been one of my favorites and so easy to make. I hope you experiment with other fruits using the base recipe it really does adapt quite well. I have a Strawberry gelato recipe that I posted which is the base for all of my other gelato endeavors.
I have two posts for tiramisu, one is a step by step, you might find that more helpful. Please let me know how that turns out when you try it
Cheers
Dennis
Courtney
Hi Chef D,
I have made this recipe twice and the 3rd batch is in my ice cream maker now. It is so easy and so delicious! I did a taste test with some friends against some imported Italian lemon gelato that I picked up at a gourmet grocery store for $8 a pint! My friends liked yours as much as the expensive imported stuff. They were really close in taste. I have a Meyer lemon tree in my backyard. It feels so good to have a recipe that uses 6 lemons. Now, here’s my only complaint / question…how do you keep the zest evenly distributed? The first time I made it, all the zest aggregated and stuck in lumps on the stirring paddle of my Cuisinart ice cream maker. The second time I made it, I decided to hold back the zest until the very last minute or two of freezing so that the gelato would be thick when I added the zest. Unfortunately, it still just clumped up and left little zest meatballs in my gelato. So this time…no zest at all. I am thinking to candy some peel as a garnish for some cordial glasses that I will serve the gelato in. Any ideas on how to solve the zest distribution problem?
Chef Dennis
Hi Courtney
thanks so much for letting me know how much you’ve enjoyed my Meyer Lemon Gelato. As for the zest you might try making it very fine, and you may still see some on the paddle but probably not as much. One thing about the zest is it does add flavor to the final product, so removing it totally might slightly alter the flavor. If it does still prove to be a problem, I would suggest making the mixture the night before with the zest, then straining it before you put it into your freezer. Once it comes out of the maker you might try adding the bigger zest into the ice cream by simply sprinkling it on top and folding it into the mixture, add it in about 1/3 at a time.
The candied peel sounds like a nice garnish and even fresh zest would work as well, it would add a nice aroma to the gelato when it was served.
hope this helps!
Dennis
Pam Cousino
Just made this today. It was excellent and will be made again. Thanks so much for sharing this.
Chef D
You’re welcome Pam, thanks for letting me know! Happy New Year!
Sandy
How beautiful..now you have totally confused me, I was ready to make strawberry topped lemon bars until I found your delicious looking gelato. Perhaps back to the store for more Meyer Lemons and I’ll do them both.and oh wouldn’t Dorie Greenspan’s Sablés au Citron send this gelato over the edge ! Thank you for sharing.
Chef D
Thanks Sandy, it was really tart and refreshing, you can really taste the flavors when you cut back on cream and just use milk!
Hyosun Ro
Chef Dennis – I am back to tell you I made this gelato last night, and we had it as a desert tonight. It’s very refreshing and delicious! It does have a good gelato texture as well. Thanks for the great recipe!
Clarion
Oh, this makes me so very eager for summer. This looks so crisp, light and refreshing.
Jessica | Oh Cake
Dear Chef,
I thought you might get a kick out of this – I find you so helpful I started a pinterest board of “Ask Chef Dennis” so I can easily find those bits of advice that have been most useful.
Thank you for all you do to help all of us!
Best,
Jessica aka Oh Cake
Chef D
Jessica
that is the nicest thing anyone has done for me in a long time! Thank you so much, I’m on way over to see it now!
Dennis
Cucina49
Would you send me an invite to Pinterest? I’ve requested one from them a couple of times, but never have received one. The gelato reminds me of the flavors I had in Italy this past summer–you’re given me flashbacks of Genoa!
Nicole, RD
I’ve been looking for something a bit different to do with Meyer lemons…this is perfect! Thanks, Chef Dennis!
thoma
ha Meyers…have heard so much about them. we just wont get them here. and i realise you’ve a serious love for gelatos….i haven’t had them but loved your notes on it. your first photo is classic. i dunno… i just dont want to jump aboard any social network sites due to lack of time and interest. but sometimes i think should i try Pinterest….have heard rave reviews.
Sofie Dittmann @thegermanfoodie
I’ve been wanting to get an ice cream maker, this may just be what pushes me over the edge. I have always loved lemon ice cream, but you can’t get it anywhere where it doesn’t taste like toothpaste. Putting this on my ever-growing list of “must-tries”. 🙂
Stephanie @ Eat. Drink. Love.
Chef Dennis, thank you for your tips on Pinterest. I just saw that a couple of people have put my entire recipe with their pin. I went ahead and reported those pins! I LOVE Pinterest and a lot of my traffic is now coming from the site!
By the way, this gelato looks incredible! I love meyer lemons!
Jen
I’m posting on Google+ everyday, but I’m having a hard time figuring out how best to make it worthwhile. I’m still not seeing any real traffic from it… I’m willing to keep at it though!
Chef D
Hi Jen
I hate to tell you that its going to take a few months, it was probably 4 months for me before it really took off, but it really has paid off. are you also using your built in SEO on wordpress, that helps with google just as much.
if you have any questions please feel free to email me.
Dennis
Arlene @ Flour On My Face
Yummy that gelato looks so refreshing! I’m loving Pinterest but I am having a hard time getting used to G+
Chef D
Hi Arlene
it does take time, I still don’t get twitter and I barely use facebook, but Google+ just seems more interactive to me. Just keep posting on a regular basis and share to public, go down the stream and +1 posts, you’ll start to see it come together. Also remember all your old posts are new to these folks!
if you have any questions, please feel free to email me!
Dennis
Susan
Can I freeze the gelato for a week?
Chef Dennis Littley
hi Susan, you can freeze it for longer than a week, I’ve had gelato in my freezer for 6 weeks (went on vacation before I could eat it) and it was great. Just remember to give it time to thaw out, you want the consistency to be a little creamy
Terra
I just tried Meyer lemons for my first time this week, and WOW just beautiful! I love the aroma of the lemons, really unique:-) I made lemon curd, but would love to make some gelato! The gelato looks amazing:-)
kitchenarian
I don’t eat a lot of ice cream during the winter, butt now I really want some. Correction: I want some of this lemon gelato. Yum!
anne
this looks fabulous and i LOVE pinterest!!
Question for you: I just switched over to word press and seem to have lost most of my followers, I know you did this recently, how did you get them back?? i believe I have updated my url on most sites but still my numbers are WAY down, any suggestions?? Thanks, Chef! Anne www.anniebakes.net
Chef D
hi Anne
I wish I had an easy answer for you, but the truth is after 6 months I still get the occasional, I wonder where you went, your link has not been updating! when I first made the change my hits were cut in half, and contrary to what everyone told me about increasing just from WordPress it never happened, at least for me. As I sorry I moved, not at all, I just wish I had done it sooner. It’s been an uphill battle recapturing all of my followers, some of it was also the name change, so at least you’re not tackling that one.
Did your designer, set up your old blog to redirect to your new site? I also actually bought the .net and .org of my domain and all of them including my old More Than A Mountfull, redirect to my new domain name.
Where you will start to see an increase is through the built in SEO in wordpress, I assume you are using it. Also don’t worry as much about reformatting your recipes as much as adding in the SEO to all your most popular posts, also you should put in a paragraph about the post, mine always started rambling about anything but the post, this way it can talk about what I made, and if I gave my post a cute name, I can change it for the SEO so that its more searchable.
if you have any questions please feel free to email me and I will be happy to help you.
Dennis
Bess
I use Pinterest daily – however, do not list any of the sites as my own. It allows me to link (Pin It) so that it opens into the original owner’s blog or webpage. If others are stealing stuff then they are completely in the wrong but many of us on Pinterest are not out to do so.
Chef D
Hi Bess
99.9% of those using Pinterest are doing it just for the fun, and I think most that pinning recipes aren’t necessarily stealing, they are just uninformed. Having our work lifted and spread around the internet has become a growing problem, with many people just trying to make money off of our work, so we tend act first now when ever we see an infraction. As a whole we love pinterest and have made many new friends from it.
cheers
Dennis
Irena
Amazing looking dessert and can’t imagine how good does it taste. Pleas, take a look at my marshmallow creations, I would love to have your opinion, thank you so much:)
ohkeeka [The Type A Housewife]
I just got an ice cream maker and I love anything involving lemon, so I am definitely going to save this recipe!
Thanks for the info about Pinterest too–I complained about people copying & pasting entire recipes to a pin in a blog post you commented on a few weeks back, but I had no idea that this was actually against Pinterest’s TOS and that the users would get a warning for it. This is really good information to know, as it’s happened to me a few times. Apart from the whole intellectual property thing, it’s also goes against the whole idea of Pinterest, which is a visual Pinboard NOT a text one. I’ve just put a copyright notice at the end of each of my posts (before I had it in my footer & About page), so I’m hoping that deters people from lifting content, including on Pinterest. But we’ll see!
EA-The Spicy RD
Great post, not only for this fabulous lookinglemon gelato recipe, but also for the great tips on using Pinterest and Google Plus! I am loving Pinteerst, but had no idea you could type in someone’s name with the @ symbol when you pin their images, so I’ll definitely have to start doing that. If you like lemons, you might like my latest recipe for Kale, Pasta, and Pistachio Salad with lemon vinagrette 🙂 I’m doing the happy dance right now, because I have so many lemons on my Meyer’s Lemon tree!
Joan Hayes@chocolate and more
Dennis, I actually saw this post on Pinterest. I love anything lemon! Will be repinning (from your pin)
Thanks for all the other wonderful information. I have a google + account but no idea how to use it, I think I have 4 friends in my circle right now? I would love any assistance you are willing to offer on that subject.
Cristina@the Scrappy Housewife recently did 2 posts about “Pintegrity”
Really great information.
Thanks for always posting the most delicious recipes.
Chef D
HI Joan
thanks for the info I will check out the links. As for google+ the best advice on using google+ is to post something at once a day of your own work, and repost others work that you find interesting, maybe 2-3 a day. the biggest mistake I see is people don’t fill out their profile, and don’t post regularly, the other problem is that others flood your stream with too many posts, and they get themselves ignored very quickly! It’s like with your blog, people expect consistency and thats how you create a following. Remember all your old posts are new to these people too, so use them as fillers on off days from your posting schedule.
Dennis
Robyn
Thank you for addressing these newer forms of social media. It takes some time to get used to new things. I just tried the “@” thing when pinning a fellow blogger’s photo, and it didn’t create a link or anything, so why do it? The picture links back to the blog post anyway, so I guess I just don’t see the point. Maybe I’m missing something…
I don’t feel like I’m breaching any kind of etiquette by pinning something without explicitly stating the blogger’s name because it links straight to their blog anyway. I personally like to write a really short sentence describing why I like or want to make whatever it is I’m pinning (i.e., great for a dinner party, freezer meals, etc). I realize typing out the whole recipe is overkill, but a little something to show what is great about that particular pin is nice, in my opinion.
I love Pinterest because it’s given me a place to visually store all the fantastic recipe and crafting/decorating ideas I come across on the internet every day. Before this I had no good way of remembering them for later. I have made many, many new recipes I might not have remembered to try otherwise!
Chef D
hi Robyn
you are certainly not breaching any etiquette, using the @ is just like a shout out on one of the other social media platforms, not at all necessary but nice to do for your friends. I don’t do it for everyone, but when I am trying to give a friend a little extra recognition I use it.
Dennis
RavieNomNoms
Chef the Gelato is amazing! I actually prefer it to ice cream any day of the week, so thank you so much for sharing this 🙂
Thanks for all your pointers about Pinterest. I am new to it and I want to make sure I follow the proper etiquette
fatpiginthemarket
Chef Dennis…you rock. I’ve been trying to figure out Pinterest and you just gave me some clarity and direction. G+ was next on my list of Things I Need to Google A Bunch to Understand. Thank you for sharing your knowledge…again. p.s. Meyer Lemon Gelato…I’m in!
Chef D
I’m glad I could help, if you have any other questions don’t hesitate to ask!
The Mom Chef ~ Taking on Magazines One Recipe at a Time
Oh my, that gelato looks amazing. I adore citrus…anything. This is definitely joining the ‘to-make’ list. Looks like I need to pin it. 🙂
Chef D
You are too kind!
Kimby
Chef Dennis, your gelato photo was like a breath of Spring this morning! Reminded me of the color of pale daffodils… 🙂 Thanks for the on-line info, too — your research and opinions are greatly respected and appreciated!
Chef D
what a wonderful comparison, thank you!
Tiffany
This gelato is making me smile! And thanks for the advice! 😀
Dara
Just found this recipe via your post on Google+. Pinterest is amazing. I encourage everyone to get on board. Some early adopters have thousands of followers and it is such a simple and organic way to bring in traffic. Unlike other sites, I have also noticed that Pinterest is bringing me new FB and twitter followers as well.
Dennis – do you know anything about Stumbleupon? Can we discuss this next. I’m getting a lot of traffic from it and can’t figure it out.
Fabulous gelato!
Connie
Hey Chef!
I am a new blogger and am hooked. Love this gelato recipe. My son and I are going to make it. Thanks for all the wonderful advice about Pinterest and Google+. I have signed up on both but need to actually get stuff up. I can’t wait to see your cooking classes on Google+. You blog is always a treat.
Cassie
The gelato sounds fabulous, I love gelato but have never thought about making it at home! Pinterest is very quickly becoming my #1 traffic source. You are right too, it’s so easy!
Chef D
hi Candy
the best advice on using google+ is to post something at once a day of your own work, and repost others work that you find interesting, maybe 2-3 a day. the biggest mistake I see is people don’t fill out their profile, and don’t post regularly, the other problem is that others flood your stream with too many posts, and they get themselves ignored very quickly! It’s like with your blog, people expect consistency and thats how you create a following. Remember all your old posts are new to these people too, so use them as fillers on off days from your posting schedule.
Dennis
Mari @ Mari's Cakes
A marvelous dessert! I am a fan of your gelatos. This is a must try for me and I am so sure I will prepare it many times more in the future 🙂 Thank you for all your info in Ask Chef Dennis section.
Have a wonderful day!
Jill @ MadAboutMacarons
There’s that Meyer word again. I’m going potty trying to find them here. Love creamy lemon ice creams (I’ve never liked lemon sorbet, isn’t that weird?) and this one looks fabulous. Love your tips – funnily enough, I’ve started using Pinterest but not for food. It’s helping on ideas on our house project and is so much easier just having all the photos in one place. Great tips as ever, Dennis;
Liz
I always love your hints and tips, Dennis…I learn something each time I visit. Plus I get to gawk at your fabulous gelato!
Emily @ Life on Food
I have this goal of having a Lemon Meyer tree once I own a home. Isn’t that a marvelous idea. Gelato is definitely a favorite in my house. Such rich flavor it is so good all on its own.
Tina@flourtrader
Well I have found out that you just can’t buy 1 meyer lemon around here-you will have to buy a bag. That does have a way of getting you inspired on the many wonderful things you can make. I am sure I will not have any problem using them up! This gelato looks like a delicious treat-so this is well worth putting on the list!
Thanks for all the information here about the move of the social media. Also, I wanted to mention the benefits of unique recipe names-you sure can find out just where these posts are going. You can easily search on something with a unique name and see links or pins right away because most likely there is no other listing by that name, but searching on chocolate brownies to see where your post has gone does not really give you any help because their are tons of posts with that subject.
Alyssa
I’ve never had a meyer lemon, let alone been lucky enough to see them in the store. However, I’m sure your gelato is delicious! Very interesting point about pinterest. I find I have a hard time truely seeing what pictures of mine have been pinned.
Another question: I’ve just moved to a self-hosted wp blog and I’m trying to figure out if google analytics is worth trying. Is it much different from the stat summaries that wordpress give you, as far as how many people visisted your blog, if they were refered and from where, etc…
Thanks as always for an informative Ask Chef Dennis post!
Jessica | Oh Cake
I always appreciate your Ask Chef Dennis posts. I need to get on pinterest. I found it counter-intuitive and lost interest but I’m going to try getting into it and read some tutorials. Also – good tip on posting old content in between new on google+. I hadn’t thought about that. Thank you!
deborah
It looks amazing! I’ll have to give your recipe a try! I love Meyer Lemons!
Rhonda
I confess to loving all things lemony but I am actually in love with Pinterest more! Love your tips about it. I also find Google+ a great place to hang out and share. It seems to have a more ‘professional’ following.
Helene Dsouza I Masala Herb
Hello!
finaly I had the time to pass by your lovely blog!
The gelato looks wonderful. we r mostly used to gelato these days in europe so ice cream is not so much of a trend anymore in middle europe the past 10 years. I have worked in a italian gelateria in my youth and I know how much better the italian ice cream is. unluckily I am not able to enjoy it in india right now, since good ice cream is still difficult to find and a ice creammakers are even more difficult to obtain.
about pinterest,… I must say its the most useful social network right now in the web. totaly user friendly. why it is so well working is I guesse is because of its simplicity and the fact that pictures say a 1000 times more then words. the only problem right now is that there is no proper social pin it button feature for blog pages. I had to insert mine manually into each post after the plugin failed to work.
about google+,… I have been witnessing a growth in this social network, especially in the past 2 months. its for sure more useful then fb to me and I realy need to be more active there too.
My favourite social network is still twitter, though.
and u r right, I always keep an eye on copycats. To me its one of the worst sins and I realy hate to see hard worked material being missused by some noobs.
Hyosun Ro
Hi Chef Dennis – Yes, I am going to love this gelato recipe!! I love gelato and ate it every day during my trip to Italy a few years ago. I make ice cream quite often, but have not tried gelato yet. I just hope next time I go to Costco, there will be these meyer lemons waiting for me. Thank you for the great recipe!
Correen
Dear Chef….I had no idea that gelato would be this easy. In fact, gelato has never passed my lips…ahh! I know, sad indeed. Thanks for the inspiration to get something going with that Costco club pack of Meyer lemons I, too, snagged up the other day. I’ve also taken notes of your online socializing tips…ta!
Chef D
hi Correen
Gelato can be made with eggs also, I just don’t think the results have that intense flavor that you get from a plain milk based mix, and using less cream even makes the flavors more intense…go figure. It’s finding that happy medium with the cream and milk, finding that creamy spot without using too much cream.
Dennis
Mary
This gelato looks fantastic! I wish I’d seen it before I used the last of my meyer lemons. I may have to pick up another bag of them, just to try it. Do you think it would be too strong with regular lemons? Or would simply adjusting the amount be ok?
Second, I’m on Pinterest as a tool for pinning my own personal favorites, but I don’t pin my blog posts or anything like that. You aren’t pinning your own things, right? Just your finds online? I’ve seen a dramatic increase in Pinterest traffic over the past few weeks, from things other people have pinned from my site. The hits have always been there, but lately they are increasing like crazy.
Is there a benefit that I am missing, by not having people follow me on Pinterest? How does having them follow me there, help me as a blogger?
Amy's Cooking Adventures
This looks just lovely–I think I need an ice cream maker for my birthday – or maybe, I’d be making this all the time!
Kim Bee
Yummy meyer lemon recipe. You know me and frozen treats. I need to try making gelato, I bet I would be addicted in no time. Great advice as always. I just can’t bring myself to hit the invite button on the Little Monsters thing no matter how hard I try.
Marsha @ The Harried Cook
Mmmm… the weathers getting warmer here, and this would be so perfect! Thanks for sharing this recipe, Chef Dennis! And thanks, as always, for the great tips! 😉
Meagan Wied
I love gelato and lemons. My mouth started watering immediately.
Gerry @ Foodness Gracious
Great looking gelato, I have a friend who keeps me well stocked on Meyers. I love them! As always great advice for g+
Take care…
Happy When Not Hungry
Wow this looks so refreshing and delicious. YUM!
Anita at Hungry Couple
The gelato looks yummy. Mr. Hungry Couple would be all over that in a heartbeat! On the social media front, I agree with you completely about Pinterest. I just got started and already can’t believe how much traffic has come to my blog from there. Thanks for all the info!
Kristina
mmm, Meyer lemons! I just bought some from Costco also, and made a curd-mousse kinda thing. your gelato sounds terrific (and I pinned it!!)
I am loving pinterest – I have been on for a while, but just recently started using it more, as stumbleupon has changed quite a bit. I am LOVING pinterest as a fun site for myself and as a source for new readers. I will be on the lookout for whole recipes!
Kiri W.
What a lovely, refreshing gelato this must be! 🙂
kenna
I have made this recipe many, many times in the last 4-5 months. Soo easy and sooooo good. All of my friends who have these trees in their yards are keeping me supplied to feed all of our habits. With the end of the growing season coming, I gave a try to a substitute–lemons and regular orange or tangerine in about a 5:1 ration. Not quite the same, but better than nothing. Thanks for the recipe.
Chef Dennis Littley
Thanks for the feedback Kenna. The same recipe will work well with pureed fruit, I have a few other gelato recipes that are just as easy.