Extra Lemony Gelato Recipe
Prep Time:
34 hours
Cook Time:
30 minutes
Servings:
8 Servings
Ingredients
  • 2 cups whole milk
  • 2 cups heavy cream
  • Zest from 8 fresh lemons
  • 8 egg yolks
  • 1¼ cups granulated sugar
  • 1 teaspoon salt
  • ¼ cup fresh lemon juice, strained
  • ⅓ cup plus 1 tablespoon premium limoncello
  • 1 tablespoon lemon extract
  • 2 teaspoons glucose syrup
Directions
  1. Heat the milk, cream, and lemon zest to 185 F.
  2. Remove from the heat, cover, and steep for 30 minutes.
  3. Whisk the egg yolks with sugar and salt until pale and fluffy.
  4. Strain the infused dairy through a fine-mesh strainer
  5. Gradually temper the milk into the yolk mixture.
  6. Return to medium heat, stirring constantly until the mixture reaches 180 F and coats the back of a spoon.
  7. Strain the custard through a fine-mesh sieve into a bowl set over ice bath.
  8. Stir in the lemon juice.
  9. Once cooled to room temperature, cover and refrigerate for 8 hours or overnight.
  10. Whisk the limoncello, lemon extract, and glucose syrup into the chilled base.
  11. Process in a pre-chilled ice cream machine according to the manufacturer's instructions until it reaches an internal temperature of 23 F, approximately 20-25 minutes.
  12. Transfer to a chilled container.
  13. Freeze for a minimum 4 hours before serving or preferably 24 hours for optimal flavor development.
  14. Allow the gelato to rest for 10 minutes at room temperature before serving.