Gelato Al Limone – a delicious recipe with Egg Yolks, Heavy Cream, Lemon Zest, Lemon Juice, Vanilla, Sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine the egg yolks with the heavy cream with a whisk.
2
Combine the half-and-half, lemon zest, lemon juice, vanilla extract and sugar in a large sauce pan over medium heat. Stir until sugar dissolves and remove from heat.
3
Next slowly pour a little (about 1/4 cup) of the half-and-half mixture into the heavy cream mixture, whisking the entire time you are pouring. Then pour the heavy cream mixture back into the half-and-half mixture, again slowly while whisking. You don't want the eggs to cook and get all lumpy-blech!
4
Then lightly cover with plastic wrap and stick in the fridge to cool completely, about a half hour.
5
Once cool, put into your ice cream maker and run according to manufacturer's instructions.
6
Enjoy!
7
(Adapted from Bell'alimento, recipe also found here in TK.)
424
kcal
Calories
24
g
Fat
33
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 whole Egg Yolks, 1-1/4 cup Heavy Cream, 2-1/2 cups Half-and-half, 1/2 cups Lemon Zest, and more.
Yes, Gelato Al Limone falls under the General category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
