Lemon Gelato

Lemon Gelato

Good gelato is a great ending to an Italian meal. Especially if the main course is something like my Italian Meatballs in Tomato Sauce (Polpette al Sugo). Lemon gelato is even better. Light, fresh, and tangy.

With the right equipment and some secrets, you can come pretty close to the Italian experience. After much research and much trial and error, I have developed some tips for successful gelato at home. The key to this is using simple syrup giving a smoother texture. This is supplemented by the best equipment your budget allows. Please check out this discussion and tips here.

lemons
Perfect lemons for gelato

What is great about this gelato is I took a helpful hint from the great Italian cookbook author Marcella Hazan. She suggests boiling the lemon rind in water and sugar to extract flavor. This is a great idea, a double bonus giving the benefit of the simple syrup.

Notes on Ingredients

Lemons

Look for healthy lemon peels. The lemons should be soft, but not mushy and appear to be moist. Since you are going to be boiling the lemon peel to produce the syrup you will likely want to find organic lemons. In that case, there will be blemishes but if no signs of damage, they are fine.

Cream and Milk

Most of my gelatos call for half cream, half milk making them lighter than ice cream. Because this recipe uses both a simple syrup and a good deal of lemon juice, that mixture is too thin. Therefore, this recipe calls for 3 parts cream to 1 part milk.

Simple Syrup

Simple syrup is an addition to most of my gelatos. The reasoning is discussed in greater detail in my overview of gelato, but simply it is replacing large molecules of sugar with smaller ones making for a less icy texture. There is an extra bonus here, with boiling the zest in the syrup for a deeper flavor.

Notes on Technique

Ice Cream Maker

The choice of an ice cream maker is key to making gelato. In particular, you want a maker with a gelato setting that will more slowly churn the mixture. This ensures there is less air in the final product producing the desired texture. Please see my discussion on equipment for making gelato.

Final Notes

Gelato is best when enjoyed fresh. It allows for the use of fresh fruit and other ingredients. Therefore, it is not intended for long term storage. Furthermore, I have found that completely filling multiple pint containers (as opposed to one large container) improves storage time.

Even under the best of storage, after about 3 or 4 days, the gelato will become a slight bit icier. Still tasty yes, but not quite as good of texture.

Lemon Gelato

Lemon Gelato

Yield: 12 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Fresh, smooth tangy. Sounds like the start of an interesting ad...

Ingredients

  • 1 ½ cup cream
  • ½ cup milk
  • Peel of 2 lemons
  • ⅔ cups lemon juice (the juice of about 6 or 7 medium size lemons)
  • ½ sugar (for syrup)
  • ½ cup water (for syrup)
  • ⅔ sugar

Instructions

  1. Put the ½ cup sugar, water, and the lemon peel in a saucepan and bring to a slow simmer. Simmer for about 3 minutes. Let cool to room temperature as least. If time allows, refrigerate to completely cool.
  2. When ready, add all ingredients to the mixer and freeze according to the manufacture's instructions.
  3. The gelato will be soft. Spoon it into airtight containers and freeze for at least 3 hours before serving. Overnight is best.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 114Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 17mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 1g

Calculated Nutrition is estimated.

Like what you see? Tell a friend:

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to top

Want to keep up with Zous Chef?  It is pretty easy.  Signup for emails below or join either the Facebook groups or Twitter feeds by clicking on the icons on the page.