Pair with Sparkling

Lemon Gelato


  • 1 cup milk
  • 1 cup sugar
  • 6 egg yolks
  • 3 Tbsp grated and finely chopped lemon zest
  • ¾ cup lemon juice
  • 2 cups whipping cream


    In a small saucepan combine the milk and sugar.

    Over medium heat stir to dissolve, until steaming but not boiling.

    In a heatproof bowl whisk egg yolks.

    Slowly add the hot milk to the egg yolks whisking all the time.

    Add the zest.

    Place the bowl over a pot of simmering water.

    Cook the mixture stirring constantly with a rubber spatula until thick, 15-20 min.

    Remove from heat and add lemon juice.

    Cool, cover, refrigerate overnight to infuse flavors or proceed immediately.

    Strain through fine sieve into bowl to remove zest if desired.

    In a separate bowl beat whipping cream to soft peaks.

    Fold 1/2 cream into cold lemon mixture then fold in remaining cream.

    Freeze directly in a loaf pan overnight.

    If very hard let temper in fridge 30 min before scooping and serving.



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