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Lemon Gelato

Total Time

Prep: 30 min. Process: 20 min. + freezing

Makes

1-1/2 quarts

On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan
Lemon Gelato Recipe photo by Taste of Home

Ingredients

  • 1 cup whole milk
  • 1 cup sugar
  • 5 large egg yolks, lightly beaten
  • 3 tablespoons grated lemon zest
  • 3/4 cup fresh lemon juice (about 5 lemons)
  • 2 cups heavy whipping cream

Directions

  1. In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil.
  2. Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture.

Nutrition Facts

2/3 cup: 361 calories, 26g fat (15g saturated fat), 213mg cholesterol, 40mg sodium, 31g carbohydrate (27g sugars, 0 fiber), 4g protein.

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