Lemon Ice Cream (Lemon Gelato)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Additional Time
4 hrs
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Total Time
4 hrs 35 mins
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Servings
12 servings
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Calories
212 kcal
Lemon Ice Cream (Lemon Gelato)
Description
This Lemon Ice Cream recipe uses whole milk and whipping cream to create a rich, creamy base sweetened with cane sugar. Fresh lemon juice and zest provide a refreshing citrus aroma and tang, with the zest enhancing fragrant lemon oils. The ingredients are whisked until the sugar dissolves completely to ensure smooth texture. Churning in a pre-frozen ice cream maker bowl aerates the mixture and forms the soft gelato consistency. After churning, the ice cream is transferred to a container and frozen until firm.
The preparation focuses on fully dissolving sugar and using room temperature lemons for maximum juice yield. Zesting before juicing simplifies assembly and helps preserve the zest's lemon oils. The resulting gelato is creamy yet bright, suitable as a refreshing dessert especially in warm weather or paired with fruit and light cakes.
Storing the ice cream covered prevents freezer burn. Allow the machine’s freezer drum to freeze thoroughly before use, typically at least 12 hours, for consistent results.
Ingredients
- 2 1/2 cups milk whole
- 1 3/4 cup sugar I use organic all natural cane sugar; white sugar may be used
- 1 cup whipping cream I use organic
- 6 tablespoons lemon juice About 2 medium lemons, fresh
- lemon May reduce if desired; but gives it a great lemon punch!, zest of two
Instructions
- In a large mixing bowl, whisk together all ingredients until sugar dissolves. Wait 1 minute, then check bottom of glass bowl to see if sugar is really dissolved, if settlement, then continue whisking.
- Pour mixture into ice-cream maker freezer drum (frozen for at least 10 hours prior to making lemon ice cream) and process according to manufacturers instructions. Mine was about 25 minutes.
- Transfer lemon gelato to loaf pan, 2 qt glass or plastic container with lid and freeze until desired hardness, at least 4 hours or overnight.
- Keep ice cream covered with foil, plastic wrap or BPA free reusable silicone covers.
Notes
- Ensure the ice cream maker's freezer drum is frozen for at least 12 hours before starting.
- Use room temperature lemons, rolling gently before juicing to extract more juice.
- Zest lemons before slicing to make zesting easier and preserve aroma.
- Whisk the mixture thoroughly to fully dissolve sugar, optionally using a hand mixer to speed the process.
- Store the finished gelato covered with foil, plastic wrap, or silicone lids to prevent freezer odors.
- Chill the mixture in the refrigerator before churning if possible to improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 212kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 25mg | 1% |
| Potassium | 106mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 32g | 64% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 78mg | 8% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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