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Lemon Gelato

Lemon gelato is a dense, pale yellow Italian frozen dessert with intensely bright citrus flavor and a silkier texture than sorbet. Make a thick lemon custard base, chill until cold, then churn for a creamy, spoonable gelato.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dairy base
  • 2 cup whole milk
  • 0.5 cup heavy cream
Sweetener and thickener
  • 0.75 cup granulated sugar
  • 1 tbsp cornstarch
Egg base and flavor
  • 4 egg yolks
  • 0.5 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 0.25 tsp vanilla extract
  • 0.125 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the lemon custard base
  1. Heat the whole milk and heavy cream together in a saucepan until steaming, about 3–5 minutes; keep it hot but not boiling. Visual cue: small bubbles start to gather around the edges.
  2. Whisk the egg yolks, granulated sugar, and cornstarch until pale and thick, 2–3 minutes. Visual cue: the mixture looks lighter and slightly ribboned.
  3. Slowly whisk the hot milk mixture into the egg yolk mixture to temper. Visual cue: the batter loosens and looks smooth without streaks.
  4. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened to a pudding consistency, 6–8 minutes. Visual cue: a line drawn with a spoon holds for a beat.
Flavor, chill, and freeze-churn
  1. Remove from heat and stir in the fresh lemon juice, lemon zest, vanilla extract, and salt. Visual cue: the custard turns bright and fragrant, with tiny zest flecks.
  2. Cool completely over an ice bath. Visual cue: the surface no longer feels warm to the touch.
  3. Refrigerate at least 4 hours until fully cold. Visual cue: the custard is chilled through and spoonable but thick.
  4. Churn in an ice cream maker on the lowest setting for a dense texture. Visual cue: it thickens and looks opaque like soft gelato.
  5. Serve immediately, or freeze 1–2 hours for a firmer scoop. Visual cue: it holds an oval quenelle shape with clean edges.

Notes

Pro tip: temper the egg yolks slowly and stir constantly while cooking so the base thickens smoothly without curdling. Store covered in the freezer up to 2 weeks; thaw 5–10 minutes in the fridge for easiest scooping. Freezer yes—just expect firmer texture after longer storage. Dietary swap: for dairy-free, use full-fat coconut milk and replace cream with coconut cream, but expect a slightly different flavor and texture.