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Lemon Gelato

 Lemon Gelato
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan
8 ServingsPrep: 30 min. Process: 20 min. + freezing


  • 1 cup milk
  • 1 cup sugar
  • 5 egg yolks, lightly beaten
  • 3 tablespoons grated lemon peel
  • 3/4 cup lemon juice
  • 2 cups heavy whipping cream


  • In a small heavy saucepan, heat milk to 175°; stir in sugar until
  • dissolved. Whisk a small amount of hot mixture into egg yolks.
  • Return all to the pan, whisking constantly. Add lemon peel. Cook
  • over low heat until mixture is just thick enough to coat a metal
  • spoon and a thermometer reads at least 160°, stirring
  • constantly. Do not allow to boil. Remove from heat immediately. Stir
  • in lemon juice.
  • Quickly transfer to a large bowl; place bowl in a pan of ice water.
  • Stir gently and occasionally for 2 minutes. Stir in cream. Press
  • plastic wrap onto surface of custard. Refrigerate several hours or
  • overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. (Refrigerate remaining mixture
  • until ready to freeze.) Transfer ice cream to freezer containers,
  • allowing headspace for expansion. Freeze 2-4 hours or until firm.
  • Repeat with remaining ice cream mixture.
  • Yield: 1-1/2 quarts.

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Lemon Gelato (continued)

Nutritional Facts: 2/3 cup equals 361 calories, 26 g fat (15 g saturated fat), 213 mg cholesterol, 40 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.