Lemon Gelato Recipes | Ruffino Italian Wines

You must be of legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Le pagine seguenti contengono informazioni sulle bevande alcoliche, pertanto ti chiediamo di confermare la tua età. Seleziona il tuo Paese e premi "Successiva"

Are you years or older?

We support the Century Council's fight against underage drinking and drunk driving. To learn more, visit their website.

Please enjoy our wines responsibly. © 2019 Ruffino Import Company, Rutherford, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.

Lemon Gelato

Lemon Gelato

Pair with Ruffino Prosecco
Where to Buy

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.