Driving along the Amalfi Coast, the scent of lemons filled the air, weaving through every twist and turn. A seaside restaurant offered the perfect taste of the region—freshly made lemon zest gelato. Each spoonful was a tribute to southern Italy, a bright and citrusy embrace of the land and sea. This recipe brings that unforgettable experience home.

Making gelato might seem intimidating, but it’s really just about understanding a few key techniques. The base is a custard, which means you’re cooking eggs, milk, and cream together until they thicken enough to coat the back of a spoon. The trick is keeping the heat low and stirring constantly – rush this step and you’ll end up with sweet scrambled eggs instead of silky gelato.

The real magic happens with the lemon zest. You want to zest your lemons before juicing them, and add that zest to the warm cream mixture so it can steep and release all those essential oils. This is what gives the gelato its intense lemon flavor without making it too tart. Fresh lemon juice goes in at the end to brighten everything up.

Temperature control is crucial throughout the process. The custard needs to cool completely before it goes into your ice cream maker –

I usually chill it overnight. This gives the flavors time to develop and ensures the gelato churns properly. When you’re cooking the custard, a thermometer helps, but the real test is that coating-the-spoon technique. Run your finger across the custard on the spoon – if it leaves a clean line, you’re done.

The texture of gelato is different from ice cream – denser and more intense because it’s churned more slowly. Don’t expect it to be as fluffy as store-bought ice cream. Good gelato should be rich and creamy, with a flavor that hits you immediately. When it’s done right, each bite tastes like pure lemon essence, bright and clean and impossibly refreshing.

Lemon Zest Gelato

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A creamy, refreshing lemon zest gelato that perfectly balances sweet and tart flavors, capturing the essence of the sun-soaked Italian coast.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Chill Time: 4 hours
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes
• Yield: 4-6 servings
• Category: Desserts

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• Zest of 3 lemons
• 1/3 cup freshly squeezed lemon juice

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Instructions

1. In a saucepan, heat the milk, cream, and half of the sugar over medium heat until it just begins to simmer. Remove from heat.
2. In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.
3. Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
4. Return the combined mixture to the saucepan.
5. Cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon. Be patient; this step may take around 10-15 minutes.
6. Remove from heat and stir in the lemon zest and juice.
7. Allow the mixture to cool to room temperature, then refrigerate it for at least 4 hours or overnight.
8. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
9. Transfer the gelato to a lidded container and freeze for a few hours until it reaches your desired consistency.

If you make this Italian lemon zest gelato, let me know what you think!