Lemon gelato is cold and refreshing! Great for a hot summer day. This recipe is so simple to make it will become one of your favorites.
- 1 cup whole milk
- 1 cup sugar
- 5 egg yolks
- 2 tablespoons grated lemon zest
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup lemon juice
- Makes 1 quart
Adapted from mangiabenepasta.com
Combine the milk, sugar, and lemon zest in a saucepan. Bring the mixture just to a simmer over medium heat.
Remove from the heat. Cover the saucepan and allow the mixture to sit for 30 minutes.
Pour the mixture through a strainer into a large measuring cup.
In a bowl, whisk together the egg yolks and heavy cream. Slowly whisk the warm milk into the egg and cream mixture. Return the mixture to the saucepan. Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens.
Stir in the vanilla extract.
Pour the mixture into a bowl, cover and refrigerate until cold, 4 to 5 hours.
Stir the lemon juice into the gelato mixture.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions.