Ingredients for Lemon Gelato For Ice Cream Machine
- 2 cups whole milk
- Lemons, Zest Of
- 1 vanilla bean, split and scraped
- 1 ½ cups granulated sugar
- 4 large egg yolks
- Pinch of salt
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How to Make Lemon Gelato For Ice Cream Machine
- Heat 2 cups whole milk in a saucepan over medium heat until it just begins to simmer.
- In a separate bowl, combine the zest of 2 large lemons and 1 vanilla bean, split and scraped. Pour the hot milk over the lemon zest and vanilla bean.
- Let the mixture cool completely, then cover and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to infuse.
- Strain the infused milk through a fine-mesh sieve into a clean saucepan. Add 1 cup granulated sugar and bring to a simmer over medium heat.
- In a separate bowl, whisk together 4 large egg yolks and ½ cup granulated sugar until pale and thick.
- Temper the egg yolks by slowly whisking in the hot milk, about ½ cup at a time, ensuring the yolks don't scramble.
- Once all the milk is incorporated, cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 4-5 minutes). It should leave a clear trail when your finger is drawn across the spoon.
- Stir in a pinch of salt. Strain the custard through a fine-mesh sieve into a heatproof bowl set over an ice bath to cool quickly.
- Cover and refrigerate for at least 6 hours, or preferably overnight, to chill thoroughly.
- Churn the chilled custard in your ice cream maker according to the manufacturer's instructions.
- Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up.
- Serve your homemade lemon gelato in chilled glasses. Garnish with fresh lemon zest or berries, if desired.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
1202g
Fat
184g
Carbs
116g
