Lemon Gelato for Ice Cream Machine
Bright, creamy, and bursting with sunny citrus flavor, this Lemon Gelato recipe is a must-try treat for anyone who loves a balance of sweet and tangy. Crafted with fresh lemon juice, fragrant lemon zest, and a rich custard base made with whole milk, heavy cream, and egg yolks, this gelato delivers an irresistibly smooth and velvety texture. Perfectly churned in an ice cream machine, it captures the authentic Italian gelato experience right in your own kitchen. The addition of vanilla extract and a hint of salt enhances the vibrant lemon profile, making every scoop a refreshing, palate-pleasing delight. Whether you serve it as a light dessert after dinner or scoop it into cones for a sunny afternoon treat, this homemade lemon gelato is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 0.5 cup Lemon juice
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the milk, heavy cream, and half of the granulated sugar (3/8 cup). Heat the mixture over medium heat until it is hot but not boiling. Stir occasionally to prevent scorching.
In a separate bowl, whisk the egg yolks and the remaining 3/8 cup of granulated sugar until pale and creamy.
While whisking constantly, gradually ladle a small amount of the hot milk mixture into the egg yolks to temper them. Add the yolk mixture back to the saucepan with the remaining milk and cream mixture.
Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens slightly and coats the back of the spoon. Do not let it boil. This process takes about 5-7 minutes.
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits.
Stir in the lemon juice, lemon zest, vanilla extract, and salt. Mix well to combine.
Allow the gelato base to cool to room temperature, then cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
Refrigerate the mixture for at least 4 hours, or until completely chilled. For best results, chill overnight.
Once chilled, pour the mixture into your ice cream machine and churn according to the manufacturer’s instructions. This usually takes 20-25 minutes.
Transfer the churned gelato into an airtight container and freeze for 2-4 hours to let it firm up before serving.
Scoop and enjoy your homemade lemon gelato!
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 177.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 730 mg | 56% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 977 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
