Lemon Gelato is a refreshingly tart and creamy frozen dessert that perfectly balances the tanginess of fresh lemons with the richness of cream. Unlike traditional ice cream, gelato is denser and has a more intense flavor due to its lower fat content and slower churning process. This lemon gelato is the ideal palate cleanser or light dessert on a warm day, offering a bright, zesty flavor that’s not overly sweet. With its smooth, silky texture, it’s a perfect treat for citrus lovers and those looking for a lighter alternative to heavier ice creams.
Ingredients
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- 2/3 cup fresh lemon juice
- 4 large egg yolks
- A pinch of salt
Instructions
- Prepare the Lemon Base: In a medium saucepan, combine the milk, heavy cream, and lemon zest. Heat over medium heat until just steaming (do not let it boil). Remove from heat and let the mixture steep for 10-15 minutes to infuse the lemon flavor.
- Beat the Egg Yolks: In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
- Temper the Eggs: Gradually add about 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs (this prevents them from scrambling). Slowly whisk the tempered egg mixture back into the saucepan with the remaining milk and cream.
- Cook the Custard: Return the saucepan to medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 75°C). Do not let the mixture boil. Remove from heat and stir in the fresh lemon juice and a pinch of salt.
- Chill the Mixture: Strain the mixture through a fine mesh sieve into a bowl to remove the zest and any cooked egg bits. Cover the bowl and refrigerate for at least 4 hours, or until fully chilled.
- Churn the Gelato: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft, gelato-like consistency.
- Freeze: Transfer the gelato to an airtight container and freeze for 2-3 hours for a firmer texture, or enjoy immediately for a softer consistency.
Enjoy your tangy, refreshing Lemon Gelato as the perfect light dessert on a sunny day!
