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Lemon Gelato

Lemon Gelato

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Prep Time 30 minutes
Cook Time 20 minutes
CHILL 6 hours
Total Time 6 hours 50 minutes
Course Dessert
Cuisine Italian
Servings 1.5 quarts

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.
Keyword Gelato, Lemon Gelato
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