Lemon Gelato
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups whole milk
- Pared or grated zest of just under ½ lemon
- 5large egg yolks
- ½cup sugar
Nutritional analysis per serving (6 servings)
162 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 5 grams protein; 42 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
- Step 2
In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
- Step 3
Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)
- Step 4
Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturer's instructions.
Private Notes
Comments
It's easy and works well in my Kitchen Aid Pro Stand Mixer with Ice Cream attachment. I make it as directed but sometimes add a jigger of Lemoncello instead of the zest and add an egg yolk to take up the slack on added liquid. Nigella Lawson is the Bomb!
In step 4, while it's chilling, add the rinds of a lemon (large chunks, not zest) so it can infuse for another hour while it chills. Remove them prior to adding to the ice cream maker. That will give it a lemony boost.
Marcella Hazan has the same recipe in her book except she uses orange peel and a little Grand Marnier instead of lemon. And 6 egg yolks instead of 5.
Says there's a classic restaurant in Bologna called Diana from which she got the recipe. At Diana they serve it with chocolate sauce. I made both of them a couple of days ago and have them in the freezer/fridge awaiting a big Italian dinner tomorrow.
Gelato should be slightly unfrozen before serving....
I did 1 1/5 recipe and boosted the lemon with zest and juice from 3 lemons. Added the zest to the milk before warming it up. Added the juice with the base in the kitchen aid. My best one so far!!
How can this taste like lemon gelato with such a small amount of lemon? I had to keep adding fresh lemon juice😩
Love lemon, however I am also dairy intolerant. Can this recipe be made with oat milk or coconut milk?
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