Monday, May 1, 2017

Lemon Gelato

This is the best gelato you've ever tasted.  It's so creamy with strong lemon flavor that is super potent.

Yield: 8 servings


  • 1 cup heavy whipping cream
  • 2 cups whole milk, divided
  • 1/2 cup lemon zest (5-6 lemons)
  • 1 1/4 cups granulated sugar
  • 2 tbsp cornstarch
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1 tbsp liquid pectin
  • 1 cup lemon juice


  1. In a saucepan, combine the cream and 1 cup of milk.  Heat gradually until it begins to simmer.
  2. Meanwhile, combine the remaining milk, lemon zest, sugar, cornstarch, salt, and vanilla in a mixing bowl.  Whisk together until combined.
  3. Once the cream mixture from step #1 comes to a simmer, add the milk/sugar mixture from step #2 and stir until combined.  Return to medium heat, stirring continuously until it comes to a strong simmer and thickens.  Approximately 15-20 minutes.
  4. Remove from the heat and whisk in the pectin.  Strain through a fine mesh, pressing with the back of a spoon to push all the liquid through and separate from the pulp.
    • It's tempting to skip this step.  Don't skip it!  You want a smooth texture, and it's really important to separate the zest back out.
  5. Cover and cool to room temperature.  Whisk in the lemon juice.
  6. Cover the mixture and place in the refrigerator until fully cooled.  Approximately 2-3 hours.
  7. Whisk the mixture together one more time.  Pour into your ice cream maker and follow the manufacturer's instructions for gelato.
  8. Transfer from the ice cream maker to an air tight container.  Store in the freezer.

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