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Lemon Gelato Ice Cream Recipes

INGREDIENTSLemon Gelato Ice Cream

  • 4 cups milk Zest from 8 lemons
  • 1/2 vanilla bean
  • 1 1/2 cups sugar
  • 10 egg yolks
  • Pinch salt


  1. Heat the milk in a saucepan to a simmer. Put lemon zest and vanilla bean in a bowl and add hot milk.
  2. Make the mixture cool and infusing for about 8 hours in the freezer. Strain the milk into saucepan and add half sugar and brings into simmer.
  3. Whisk the yolks with remaining sugar until blended and dribble the hot milk into egg yolks. Whisk the mixture to heat the yolks without cooking.
  4. When milk has been added, cook the sauce over medium heat and stir constantly for about 4 to 5 minutes.
  5. Stir with a pinch of salt and strain into heatproof bowl to set over ice. Refrigerate for at least 6 hours and transfer to ice cream machine.
  6. Then return the ice cream into a container and freeze for about 2 hours.