Lemon gelato is a refreshing Italian frozen dessert known for its bright, tangy flavor and silky-smooth texture. Made with real lemon juice and zest, it offers a perfect balance of sweet and tart, making it a light and invigorating treat. Ideal for hot days or as a palate cleanser, lemon gelato is a zesty burst of sunshine in every spoonful.
Lemon Gelato
Equipment
- 1 Ice cream maker
Ingredients
- 1 cup whole milk
- 1 cup sugar
- 5 large egg yolks, lightly beaten
- 3 tbsp grated lemon zest
- 3/4 cup fresh lemon juice
- 2 cups heavy whipping cream
Instructions
- 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.
- 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.
- Fill cylinder of ice cream maker 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.
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