Gelato al Limone (Italian Lemon Gelato)
Why this recipe works
- Full lemon flavour: Infusing the zest into warm dairy captures the lemon’s fragrant oils before the juice adds a clean, sharper finish.
- Silky custard base: Egg yolk, milk and double cream create a smooth base that churns into a dense, scoopable gelato.
- Bright but balanced: Adding the lemon juice after the custard has cooled preserves freshness without overwhelming the creaminess.
Get the most out of this recipe
Timing notes
- Chill the base thoroughly: The custard needs to be very cold before churning; overnight chilling gives the smoothest result.
- Best texture after a short freeze: Once churned, a brief time in the freezer firms the gelato enough to scoop while keeping it soft and silky.
- Let it soften slightly: If fully frozen, leave the container at room temperature for a few minutes before scooping.
Ingredient notes
- Use unwaxed lemons if possible: Because the zest is infused directly into the dairy, unwaxed lemons give the cleanest citrus flavour.
- Fresh lemon is essential: Bottled juice or dried zest will not give the same bright aroma or rounded citrus flavour.
- Cream affects scoopability: Using all milk makes a lighter gelato, but it will freeze firmer and taste less creamy.
Common mistakes
- Do not boil the custard: Keep the heat low and stir constantly; strong bubbling can scramble the yolks and spoil the texture.
- Add lemon juice after cooking: Whisking the juice into hot custard too early can make the dairy less stable and dull the fresh citrus flavour.
- Avoid churning a warm base: A base that is not properly chilled will churn slowly and can freeze with a heavier, less refined texture.
Equipment you'll need
Ingredients
Instructions
- Pour the milk and double cream into a saucepan. Finely zest the lemons into the pan, then warm over a low heat until steaming but not boiling.
- Remove from the heat, cover, and leave the lemon zest to infuse for 20 minutes. Meanwhile, juice the lemons and set the juice aside.
- Whisk the caster sugar, fine sea salt and egg yolks in a mixing bowl until slightly paler and thickened. Rewarm the infused milk mixture until steaming.
- Slowly whisk the hot milk mixture into the yolk mixture to temper it. Return everything to the saucepan and cook over a low heat, stirring constantly, for 6 to 8 minutes until it thickens enough to coat the back of a spoon.
- Strain the custard through a sieve into a clean bowl to remove the zest. Cool for 10 minutes, then whisk in the reserved lemon juice.
- Chill the base until very cold, at least 4 hours. For the best texture, chill overnight.
- Churn the cold base according to your ice cream maker instructions until thick and silky. Transfer to a container and freeze for 20 to 30 minutes for a scoopable gelato texture.
Recipe notes
Tips
- Keep the heat low when thickening the custard and stir constantly; if it starts to steam heavily or bubble, take it off the heat briefly to prevent scrambling.
- For a brighter flavour, add the lemon juice only after the custard has been strained and cooled slightly.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg yolk.
Substitutions
- Replace 1 medium Lemon with 2 large Lemon for a sharper citrus hit.
- Replace Double cream with the same amount of Whole milk for a lighter gelato, but expect a firmer freeze and less creamy mouthfeel.
Storage
- Refrigerate up to 2 days
- Store in the freezer in a lidded container for up to 2 weeks for best flavour. Let stand at room temperature for 5 to 10 minutes before scooping; the texture is best within the first few days.
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Recipe overview
- Servings: 4 servings
- Total time: 5h 20min (30min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Milk
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