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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.
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Lemon Zest Gelato
A creamy, refreshing lemon zest gelato that perfectly balances sweet and tart flavors, capturing the essence of the sun-soaked Italian coast.
- 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
A creamy, refreshing lemon zest gelato that perfectly balances sweet and tart flavors, capturing the essence of the sun-soaked Italian coast.
Instructions
- 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
Notes
- In a saucepan, heat the milk, cream, and half of the sugar over medium heat until it just begins to simmer. Remove from heat.
- In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.
- Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Return the combined mixture to the saucepan.
- 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.
- Remove from heat and stir in the lemon zest and juice.
- Allow the mixture to cool to room temperature, then refrigerate it for at least 4 hours or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the gelato to a lidded container and freeze for a few hours until it reaches your desired consistency.
