This refreshing lemon gelato is a simple treat that’s perfect for hot days! With just a few ingredients, you’ll enjoy a sweet, tangy flavor that makes your taste buds sing.
Key Ingredients & Substitutions
Whole Milk: This provides a creamy base for your gelato. If you prefer a lighter option, you can substitute with 2% milk, but it may be less creamy.
Heavy Cream: This is essential for that rich gelato texture. You can use half-and-half for a lighter version, but it won’t be as indulgent.
Sugar: Granulated sugar sweetens the gelato. For a healthier option, try using honey or agave syrup, adjusting the amounts to taste.
Egg Yolks: They contribute to a velvety consistency. If you’re avoiding eggs, try a cornstarch mix instead: whisk 2 tablespoons with 2 tablespoons water to replace each yolk.
Lemon Juice & Zest: Freshly squeezed juice and zest are key for bold lemon flavor. If you don’t have fresh lemons, bottled lemon juice works too, but it won’t be as vibrant.
How Do I Make Sure My Gelato is Smooth and Creamy?
For a creamy gelato, proper cooking and chilling are vital. After warming the milk mixture, always temper the eggs slowly to avoid scrambling. Stirring constantly while cooking allows you to develop a smooth custard.
- Heat the milk and cream to steaming, not boiling.
- When combining, pour hot liquid into the egg mixture gradually while whisking—this avoids curdling.
- Strain the mixture through a sieve to catch any lumps before chilling.
Lastly, letting the mixture chill completely ensures a smoother churn in the ice cream maker. Enjoy the process and your delicious lemon gelato!
Easy Homemade Lemon Gelato
Ingredients You’ll Need:
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- Pinch of salt
How Much Time Will You Need?
This delightful lemon gelato takes about 15 minutes to prepare, plus a minimum of 4 hours to chill in the refrigerator and an additional 2 hours in the freezer. Overall, you’ll need about 6 hours and 15 minutes, but most of that is waiting time, so you can get on with your day while it cools!
Step-by-Step Instructions:
1. Heat the Dairy:
In a medium saucepan, combine the whole milk and heavy cream. Place it over medium heat and warm the mixture until it’s hot but not boiling—about 5 minutes should do it. Keep an eye on it so it doesn’t boil over!
2. Prepare the Egg Mixture:
While the milk mixture is heating, take a separate bowl and whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened. This will help create a smooth gelato.
3. Temper the Eggs:
Now, slowly pour about half of the hot milk mixture into the egg yolk mixture while constantly whisking. This is called tempering and it helps to prevent the eggs from scrambling. Once combined, pour the tempered egg mixture back into the saucepan with the rest of the hot milk mixture.
4. Cook the Mixture:
Cook over low heat, stirring constantly with a wooden spoon or spatula. You want to cook it until it thickens enough to coat the back of the spoon. This usually takes a few minutes, and it should reach about 170°F (77°C). Remember, don’t let it boil!
5. Add Lemon Flavor:
Once thickened, remove the saucepan from heat and stir in the fresh lemon juice, lemon zest, and a pinch of salt. This will give your gelato that bright, zesty flavor.
6. Strain the Mixture:
Pour the custard through a fine-mesh sieve into a clean bowl. This step removes any cooked egg bits or zest, ensuring a smooth and creamy gelato texture.
7. Cool and Chill:
Let the mixture cool to room temperature. Then, cover it and place it in the refrigerator for at least 4 hours or overnight. This chilling step is crucial for the gelato to taste its best!
8. Churn the Gelato:
After the mixture is well chilled, pour it into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes around 20-25 minutes.
9. Freeze the Gelato:
Transfer the gelato to a container with a lid and freeze it for at least 2 hours to firm up before serving. This helps it get that perfect gelato texture!
10. Serve and Enjoy!
Scoop the gelato into bowls or cones, and if you want, garnish with a thin slice of lemon for that extra touch. Enjoy your refreshing homemade lemon gelato on a warm day!
Can I Use Different Citrus Fruits for This Gelato?
Absolutely! While this recipe is for lemon gelato, you can substitute lime or orange juice and zest for a different flavor. Just keep in mind that the sweetness and acidity levels vary, so you might want to adjust the sugar slightly based on your taste preference.
What Should I Do If I Don’t Have an Ice Cream Maker?
No worries! You can still make gelato without an ice cream maker. After chilling the mixture, pour it into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up ice crystals until it reaches your desired creamy consistency. This will take about 2-3 hours.
How to Store Leftover Gelato?
Store any leftover gelato in an airtight container in the freezer. It can last for about 1-2 weeks. Just remember to let it sit at room temperature for a few minutes before scooping, as it will become quite hard when fully frozen.
Can I Make This Gelato Vegan?
Yes, you can make a vegan version by replacing dairy components with coconut milk or almond milk and using a cornstarch mixture instead of egg yolks for thickening. You may need to adjust the sugar to taste, as some non-dairy milk can be sweeter or less sweet than dairy milk.
