Ingredients for Lemon Gelato
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How to Make Lemon Gelato
- In a small saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Set aside to cool.
- In a separate bowl, whisk together heavy cream, milk, lemon juice, lemon zest, and salt.
- In a medium bowl, whisk egg yolks until light and frothy.
- Slowly drizzle the cooled sugar syrup into the egg yolks, whisking constantly to temper the eggs.
- Pour the tempered egg yolk mixture into the cream mixture. Stir to combine.
- Strain the mixture through a fine-mesh sieve to remove any lumps or egg bits.
- Pour the mixture into an airtight container and freeze for at least 4 hours, or until firm. Stir every 30 minutes for the first 2 hours to prevent large ice crystals from forming.
- Once frozen, let the gelato sit at room temperature for about 5-10 minutes to soften slightly before scooping and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
549g
Fat
408g
Carbs
54g
