Lemon Cream Gelato Recipe – Italian Special
Lemon Cream Gelato is a luscious and refreshing Italian dessert that perfectly balances creamy richness with bright citrus flavor. This silky-smooth frozen treat is made with fresh lemon juice and zest, blended into a custard-like base of milk and cream. Unlike American-style ice creams, gelato is churned slower, giving it a denser texture that melts delicately on the tongue. Ideal for warm days or as a light finish to a hearty meal, Lemon Cream Gelato brings a burst of sunshine to every spoonful. Let’s dive into this zesty indulgence
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Gelato Base:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 egg yolks
- Zest of 2 lemons
- 1/2 cup fresh lemon juice (strained)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Prepare the Custard Base:
In a medium saucepan, combine the milk, cream, lemon zest, and salt.
Heat over medium heat until just below boiling point (steaming but not bubbling).
In a separate bowl, whisk the egg yolks and sugar until pale and creamy.
Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper.
Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens slightly and coats the back of a spoon (about 170–175°F or 77–80°C).
Cool and Flavor the Base:
Remove from heat and strain the custard through a fine mesh sieve to remove zest and any curdled bits.
Stir in the fresh lemon juice and vanilla extract (if using).
Let it cool to room temperature.
Cover and refrigerate for at least 4 hours or until fully chilled.
Churn the Gelato:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20–30 minutes) until it reaches a soft-serve consistency.
Transfer to an airtight container and freeze for 2–4 hours to firm up.
Serve:
Scoop the gelato into bowls or cones.
Garnish with a twist of lemon zest or a sprig of mint for a fresh finish.
Serve cold and enjoy the creamy citrus delight
Recipe Notes :
No Ice Cream Maker? You can freeze the mixture in a container and stir every 30 minutes for 2–3 hours to break up ice crystals and mimic churning.
Lemon Zest Tip : Use a microplane for finely grated zest without the bitter white pith.
Storage : Store in the freezer for up to 1 week for optimal texture and flavor.
Serving Suggestion : Pair with biscotti, fresh berries, or a drizzle of limoncello for an elegant dessert experience.
