Lemon Gelato
Incredibly refreshing and tasty, this Lemon Gelato is perfect to enjoy this summer. This cold treat recipe is one everyone should make
Ingredients
- 3/4 cup whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/16 tsp. ground sea salt
- 2/3 cup freshly squeezed lemon juice (see footnote) tips & tricks
- 1/2 tbsp. lemon zest
- 3 drops natural food coloring (optional) see Recipe
Directions
- In a medium saucepan over medium heat, add whole milk, heavy cream, granulated sugar and salt. Stir constantly until the sugar is dissolved – don’t warm up the mixture – and remove from the heat.
- In the jar of a blender, add milk mixture, lemon juice, and lemon zest. Process on high speed until blended, about 30 seconds. While the blender is running, add some food coloring.
- Transfer the mixture to a large measuring cup, cover with plastic wrap and chill for 3 hours.
- Later, pour the lemon mixture into an ice cream maker and process according to the manufacturers’ instructions.
- Scoop the gelato into an ice cream container and transfer to the freezer for a good 18 hours or enjoy it right away. Yields 4 cups/1 quart.
Notes
Footnote: If you want to add Limoncello liqueur, reduce the amount of lemon juice to 1/2 cup and add 2 tbsp. of the Italian liqueur. Keep in mind that it would have to be frozen as the liqueur will thin up the mixture.