This Easy Homemade Lemon Gelato is a refreshing treat that’s super simple to make! With just a few ingredients, it offers a burst of zesty lemon flavor that brightens up any day.
I love how creamy and smooth it turns out, perfect for hot days. Plus, it’s a great way to impress friends without breaking a sweat in the kitchen. 🍋
Key Ingredients & Substitutions
Whole Milk: Full-fat whole milk provides creaminess to the gelato. You could use 2% milk, but the texture won’t be as rich. Almond milk can also work as a dairy-free option, but the flavor will change slightly.
Heavy Cream: This adds the gelato’s creamy richness. If you’re looking for a lighter version, you can substitute half of the heavy cream with more milk. Coconut cream is also a popular dairy-free alternative.
Sugar: Granulated sugar is standard, but you could replace it with honey or agave syrup for a different sweetness profile. Just remember, honey will give a slight flavor change.
Egg Yolks: The yolks help thicken the gelato and give it a custard-like texture. If you’re avoiding eggs, you can use cornstarch as a thickener (around 2 tablespoons should do).
Lemon Juice and Zest: Fresh lemons are key for the best flavor! If you don’t have fresh lemons, you can use bottled lemon juice, but fresh is always my top choice for that bright zing.
How Do You Temper Eggs Smoothly?
Tempering eggs is important to avoid scrambling them. Follow these simple steps for success:
- Start by whisking the egg yolks and sugar in a separate bowl.
- When the milk mixture is warm (not boiling), slowly drizzle it into the egg mixture while constantly whisking. This gradually raises the temperature of the eggs.
- Once combined, pour the egg-milk mixture back into the saucepan, stirring continuously over low heat until it thickens.
This technique ensures your gelato’s base is smooth without any cooked egg pieces. If you’re nervous, remember to take your time and keep whisking!
Easy Homemade Lemon Gelato
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large egg yolks
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- Pinch of salt
Time Needed
This recipe takes about 20 minutes of active prep time. However, don’t forget to plan for chilling—at least 4 hours or overnight for the base to cool completely, plus an extra 2 hours to freeze the gelato once churned. Total time will be around 6-8 hours for the best results.
Step-by-Step Instructions:
1. Warm the Milk and Cream:
In a medium saucepan, combine the whole milk, heavy cream, and lemon zest. Warm these over medium heat until they start to simmer gently. Once you see bubbles forming, remove it from the heat. Let the mixture sit for about 15 minutes to allow the lemon zest to infuse its vibrant flavor into the cream.
2. Whisk the Eggs and Sugar:
While the milk mixture is infusing, take a separate bowl and whisk together the egg yolks and the granulated sugar. Beat them until the mixture becomes pale and creamy—this should take a minute or two.
3. Temper the Egg Mixture:
Now, carefully strain the warm milk mixture to separate out the lemon zest. Gradually pour the warm milk into the egg yolk mixture while whisking continuously. This process—known as tempering—helps prevent the eggs from cooking too quickly and scrambling.
4. Cook the Mixture:
Return the combined mixture back to the saucepan and place it back on low heat. Stir constantly with a wooden spoon or spatula until it’s thick enough to coat the back of the spoon, this should take about 5-10 minutes (check for the temperature—it should reach around 175°F or 80°C).
5. Add Lemon Juice and Salt:
Remove the saucepan from the heat. Stir in the freshly squeezed lemon juice along with a pinch of salt, mixing it all together until well combined.
6. Strain and Chill:
Pour the mixture through a fine mesh sieve into a clean bowl to eliminate any cooked egg bits. Cover the bowl with plastic wrap, pressing it right onto the surface of the mixture to prevent a skin from forming. Refrigerate until completely chilled, which should take at least 4 hours, or leave it overnight for the best results.
7. Churn the Gelato:
Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency—this typically takes about 20-30 minutes, depending on your machine.
8. Freeze:
Transfer the gelato to a container and keep it in the freezer for at least another 2 hours to firm up before serving. This step is important for that perfect gelato texture!
9. Serve and Enjoy:
Scoop the gelato into bowls when you’re ready to serve. You can garnish each scoop with a thin lemon slice for that extra touch of freshness and presentation. Enjoy your refreshing homemade lemon gelato—it’s the perfect treat for warm days!
FAQ for Easy Homemade Lemon Gelato
Can I Use Milk Alternatives to Make This Gelato Dairy-Free?
Absolutely! You can substitute the whole milk and heavy cream with coconut milk or almond milk for a dairy-free version. Keep in mind that using coconut milk will give a creamy texture and a hint of coconut flavor, while almond milk may result in a lighter gelato.
How Do I Store Leftover Gelato?
Store any leftover lemon gelato in an airtight container in the freezer. It should last for up to two weeks, but for the best texture, enjoy it within a week. To serve, let it sit out for a few minutes to soften before scooping.
What Can I Do If My Gelato is Too Hard After Freezing?
If your gelato is too hard, it’s likely that it’s frozen solid after chilling. Simply take it out of the freezer and let it sit at room temperature for about 5-10 minutes to soften before scooping. This will help restore its creamy texture!
Can I Add Other Flavors or Mix-Ins?
Definitely! You can experiment by adding in fresh berries, crushed cookies, or even a dash of vanilla extract to enhance the flavor. Just remember to adjust the sugar if mixing in sweet ingredients!
