Lemon Gelato Recipe
Lemon Gelato Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Process: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Process: 20 min. + freezing

Ingredients

  • 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

Directions

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 immediately from heat; stir in lemon juice and cream. Place in a bowl. 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 mixture. Yield: 1-1/2 quarts.
Originally published as Lemon Gelato in Taste of Home June/July 2008, p9

Nutritional Facts

2/3 cup: 361 calories, 26g fat (15g saturated fat), 213mg cholesterol, 40mg sodium, 31g carbohydrate (27g sugars, 0 fiber), 4g protein.

  • 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
  1. 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.
  2. Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight.
  3. 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 mixture. Yield: 1-1/2 quarts.
Originally published as Lemon Gelato in Taste of Home June/July 2008, p9

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Reviews forLemon Gelato

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MY REVIEW
Vicki User ID: 9258427 274432
Reviewed Sep. 24, 2017

"I have made this recipe two times now. It is the best. My family stands around watching the machine and fights over who gets to lick the gelato off the paddles. Not one person says it is just so so. We all love it."

MY REVIEW
fotoman User ID: 8900637 251824
Reviewed Jul. 25, 2016

"Absolutely wonderful!"

MY REVIEW
Bakelove2 User ID: 8853519 247951
Reviewed May. 7, 2016

"Hi I just wanted to know if it is degree calcium or Fahrenheit when it says 175"

MY REVIEW
ShariKay84 User ID: 8851023 247837
Reviewed May. 3, 2016 Edited May. 4, 2016

"I made this for a friend because it's her favourite dessert. I made it exactly as written, but using a commercial ice cream maker churned for 20 minutes. I personally thought it was a bit too tart, but this is her exact review "your lemon Gelato was friggen unreal! It reminded me of my Nana's lemon tarts mixed with authentic Italian gelato. It was the closest thing I've had since we went to Italy, and believe me.... I've been looking!"

Would definitely make this again!"

MY REVIEW
sgronholz User ID: 1473861 94596
Reviewed Aug. 24, 2014

"This recipe is outstanding! It's very creamy, very refreshing and quite easy to make. My husband and I both enjoyed it and I will definitely be making it again!"

MY REVIEW
jenngarber User ID: 2221947 94589
Reviewed Sep. 18, 2012

"This is one of the most amazing recipes I have in my recipe box. It tastes like lemons. Everyone who likes lemons LOVES it. I would call it more of a custard, though. I have had gelato and do not care for the texture. The texture of this is SUPERB!"

MY REVIEW
mamamozzi User ID: 6805849 75737
Reviewed Aug. 7, 2012

"I have made this recipe and I am using splenda instead of sugar so that my diabetic husband can have a sweet treat! Love it!"

MY REVIEW
mamamozzi User ID: 6805849 117632
Reviewed Aug. 7, 2012

"I have made this recipe and I am using splenda instead of sugar so that my diabetic husband can have a sweet treat! Love it!"

MY REVIEW
mamamozzi User ID: 6805849 208628
Reviewed Aug. 7, 2012

"I have made this recipe and I am using splenda instead of sugar so that my diabetic husband can have a sweet treat! Love it!"

MY REVIEW
paulajwinds User ID: 966659 94595
Reviewed Jun. 30, 2012

"I made this for a birthday coffee party for my mother & her friends. I served it in frozen tiny glass pedestal dessert dishes, garnished with fresh mint sprigs and a raspberry. It was a very big hit. I will absolutely make it again!"

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