This easy homemade lemon gelato is a sweet and refreshing treat. With just a few simple ingredients, you can enjoy a creamy, tangy dessert right at home!
When I make this gelato, I can’t resist stealing a scoop (or two) right from the freezer! 😄 It’s the perfect way to cool off on a sunny day or impress friends at a gathering!
Key Ingredients & Substitutions
Whole Milk: This is the base of your gelato, providing a creamy texture. If you’re looking for a lighter version, you can use 2% milk. For a dairy-free option, try almond milk or coconut milk, but the texture might change slightly.
Heavy Cream: This adds richness to the gelato. If you need a lighter alternative, you can use half-and-half. For a dairy-free option, coconut cream works well; just expect a subtle coconut flavor.
Sugar: Granulated sugar is key for sweetness. You can substitute it with honey or maple syrup. Remember, using liquid sweeteners may change the texture slightly, so adjust accordingly.
Egg Yolks: These thicken the mixture and give it a silky texture. If you’re avoiding eggs, try using cornstarch as a thickener—mix 2 tablespoons with a little milk to create a slurry before adding it to the mixture.
Lemon Juice & Zest: Fresh lemon juice brings vibrant flavor and acidity. If fresh lemons aren’t available, bottled lemon juice works, but the taste won’t be as fresh. Store-bought lemon zest can also be used in a pinch.
How Do I Properly Temper Eggs for Gelato?
Tempering eggs is crucial to avoid scrambling them in the hot mixture. Here’s how to do it smoothly:
- Start with your egg yolk and sugar mixture prepared in a bowl.
- Gradually add a few tablespoons of the hot milk mixture to the egg mixture while whisking continuously.
- This warms up the eggs without cooking them. Repeat this step, gradually adding more hot milk, until the egg mixture is warmed up.
- Now, pour the tempered egg mixture back into the saucepan with the remaining milk mixture. This step helps ensure smooth, creamy gelato without any curdles!
Remember, patience is key. Take your time to temper the eggs correctly, and your gelato will turn out perfectly!
Easy Homemade Lemon Gelato
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
How Much Time Will You Need?
This delightful gelato requires about 20 minutes of active prep time, followed by at least 4 hours in the fridge to chill and 2 hours in the freezer to firm up. So, plan on around 6-8 hours total, depending on your chilling time. It’s well worth the wait!
Step-by-Step Instructions:
1. Prepare the Dairy Mixture:
In a medium saucepan, combine the whole milk and heavy cream. Heat this mixture over medium heat until you see it just starting to simmer, then remove it from the heat. Keeping an eye on it prevents boiling over!
2. Whisk the Yolks and Sugar:
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale. This step is important for achieving a creamy gelato!
3. Temper the Egg Yolks:
To avoid scrambling the eggs, slowly pour about half of the hot milk mixture into the egg yolk mixture while whisking constantly. This warms up the eggs gently.
4. Combine Mixtures:
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. This helps create the base for your gelato!
5. Cook to Thicken:
Cook the combined mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula until it thickens enough to coat the back of the spoon. You’re aiming for around 170°F to 175°F, but be careful not to let it boil!
6. Add Lemon Flavor:
Once thickened, remove it from the heat and stir in the freshly squeezed lemon juice, lemon zest, and a pinch of salt. This is where the magic happens with that citrusy flavor!
7. Strain the Mixture:
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. This step helps ensure a smooth texture for your gelato!
8. Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours, or ideally overnight, until it’s thoroughly chilled. The longer it chills, the better it will taste!
9. Churn the Gelato:
Once chilled, pour the gelato mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
10. Freeze to Firm Up:
Transfer the gelato to a container and freeze it for at least 2 hours to firm up before serving. Patience pays off!
11. Serve and Enjoy:
Scoop the gelato into bowls and garnish with thin slices of lemon if desired. Relax and enjoy your refreshing homemade lemon gelato with family and friends!
FAQ for Easy Homemade Lemon Gelato
Can I Use Skim Milk Instead of Whole Milk?
While you can use skim milk, it may result in a less creamy texture. For the best flavor and consistency, whole milk is recommended. If you’re looking for a lighter option, 2% milk is a good compromise.
What If I Don’t Have an Ice Cream Maker?
No ice cream maker? No problem! Pour the chilled mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up any ice crystals until it reaches a creamy consistency, usually about 3-4 hours.
How Long Will This Gelato Last in the Freezer?
Homemade lemon gelato can last in the freezer for up to two weeks when stored in an airtight container. For the best taste and texture, try to enjoy it within the first week!
Can I Make This Gelato Vegan?
Absolutely! For a vegan version, substitute the whole milk and heavy cream with coconut milk or almond milk, the egg yolks with cornstarch (about 2 tablespoons), and replace sugar with a vegan sweetener like maple syrup or agave syrup.
