Lemon Gelato
This lemon gelato has a bright, tart flavor built from fresh lemon juice and zest, churned into a smooth, creamy base that is denser than ice cream but lighter in fat. The key is balancing the sugar with enough lemon to keep the flavor sharp rather than sweet. Churning and freezing takes about 4 hours in total.
Equipment
- Ice Cream Maker
- Medium saucepan
- Whisk
- Fine mesh strainer
Ingredients
- 1 cup whole milk preferably grass-fed
- ¾ cup granulated sugar
- 3 tbsp lemon zest from organic lemons for better flavor
- 2 cups heavy cream
- 1 cup fresh lemon juice about 4-5 lemons
Instructions
- Combine whole milk, granulated sugar, and lemon zest in a medium saucepan. Warm over medium heat, whisking occasionally until sugar dissolves and the milk is aromatic but not boiling.
- Remove from heat, add heavy cream, and stir until well combined. Allow the mixture to cool slightly, then cover and refrigerate for at least 1 hour or until thoroughly chilled.
- Once chilled, strain the mixture through a fine mesh strainer into a clean bowl to remove lemon zest.
- Add fresh lemon juice to the strained mixture and stir well.
- Pour the mixture into your ice cream maker and process, following the manufacturer's instructions, until it thickens and has the consistency of soft-serve ice cream, approximately 20-30 minutes.
- Transfer the gelato to a lidded container and freeze for at least 2 hours, or until firm.
Notes
- Use Meyer lemons for a sweeter and more floral note.
- For a dairy-free version, substitute coconut milk for whole milk and coconut cream for heavy cream.
- Enhance this gelato with a sprig of mint for garnish or serve alongside a lemon-infused cookie for added texture.
Nutrition
Calories: 401kcalCarbohydrates: 32gProtein: 4gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 38mgPotassium: 184mgFiber: 0.4gSugar: 30gVitamin A: 1236IUVitamin C: 20mgCalcium: 109mgIron: 0.1mg
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