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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Limoncello Ice Cream
- (Limoncello Gelato)
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Ingredients:
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- 1/4 cup mascarpone cheese
1/4 cup buttermilk
2 cups heavy whipping cream
1/2 cup whole milk
1 teaspoon finely grated lemon peel
4 coffee beans
1 vanilla bean, split lengthwise
4 large egg yolks
1/2 cup sugar
2 tablespoons fresh lemon juice
1/4 cup Limoncello or other lemon liqueur plus additional for serving
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- Directions:
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- Whisk the first 6 ingredients in a large saucepan.
Scrape in the seeds from the vanilla bean.
Add the bean.
Cook over a medium-high heat until bubbles form at edges, stirring occasionally.
Remove from heat, cover, and let steep for about 15 minutes.
Whisk egg yolks, sugar, and lemon juice in a large bowl until thick and smooth.
Slowly whisk the warm cream mixture into a yolk mixture.
Return the custard to the same saucepan.
Stir over a medium heat until the custard thickens enough to coat a spoon and a thermometer registers 180°F, about 6 minutes.
Do not boil.
Pour the custard into a medium bowl.
Stir in 1/4 cup of the Limoncello.
Chill the custard until cold, stirring occasionally, for at least 4 hours.
Process the custard in an ice cream maker according to the instructions.
Transfer to a container.
Cover and freeze up to 2 days.
Scoop gelato into glasses.
Drizzle with additional Limoncello and serve. Makes about 4 cups.
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