How to Make Lemon Gelato

Served frozen like custard or ice cream, lemon gelato is a refreshing summer treat. You also can serve it between courses in a formal meal. Follow the steps below for making lemon gelato.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 6 lemons
• 1 1/3 cup sugar
• 6 egg yolks
• 1/8 teaspoon salt
• 1/3 cup heavy cream
• 2 2/3 cup half and half
• 1/2 teaspoon vanilla extract
• Whisk
• Mixing bowl
• Saucepan

1. Begin by getting about 3/4 cup of zest from the lemons. This can be done with a grater, or by removing the peel with a vegetable peeler and mincing in a food processor.

2. Whisk together 6 egg yolks, 1 and 1/3 cups of heavy cream and 1/8 teaspoon of salt in a mixing bowl until well mixed.

3. Mix together 2 and 2/3 cups of half-and-half, lemon zest and 1/8 teaspoon of salt in a small saucepan. Set the saucepan on a burner set to medium-low heat. Bring to a simmer, stirring continually until the sugar dissolves. Remove from heat.

4. Slowly whisk the egg yolk mixture into the hot half-and-half mixture. Return the pan to the hot burner and cook over medium-low heat until the mixture thickens enough to coat a spoon. This takes about 5 minutes.

5. Pour the hot mixture into a bowl and stir in 1 and 1/2 teaspoons of vanilla extract. Cover with plastic wrap and set aside at room temperature to cool. The plastic wrap should prevent a film from developing on the top of the mixture. This may take several hours. The mixture may be refrigerated for up to 48 hours, or you can move to the next step right away.

6. Squeeze lemons until you have 3/4 cup lemon juice. Stir the lemon juice into the cooled mixture. Freeze the mixture. This process makes about a quart and a half of lemon gelato.