Lemon Gelato – a delicious recipe with milk, sugar, egg yolks, lemon peel, lemon juice, heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In small heavy saucepan, heat milk to 175 degrees; stir in sugar until dissolved.
2
Whisk a small amount of hot mixture into egg yolks.
3
Return all to the pan, whisking constantly.
4
Add lemon peel.
5
Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
6
Remove from heat; strain.
7
Stir in lemon juice.
8
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
9
Stir in cream.
10
Cover and refrigerate for several hours or overnight.
11
Fill cylinder of ice cream freezer two thirds full, freeze according to manufacturer's directions.
12
Refrigerate remaining mixture until ready to freeze.
13
Transfer to a freezer container; freeze for 2-4 hours before serving.
836
kcal
Calories
57
g
Fat
64
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup milk, 1 cup sugar, 5 egg yolks, beaten, 3 tablespoons grated lemon peel, and more.
Yes, Lemon Gelato 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.
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