Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk, heavy cream, 1/2 cup of the granulated sugar, and the salt. Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer around the edges. Do not boil. Remove from heat.3 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 1/4 teaspoon salt
- In a separate medium bowl, whisk together the egg yolks and the remaining 1/4 cup of granulated sugar until the mixture is pale yellow and slightly thickened.6 large egg yolks, 3/4 cup granulated sugar
- Slowly ladle about 1 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. This process, called tempering, gradually raises the temperature of the egg yolks to prevent them from scrambling. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
- Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (approximately 170-175°F or 77-79°C on an instant-read thermometer). Be careful not to overheat, as this can cause the eggs to curdle. Immediately remove the saucepan from the heat.
- Stir in the fresh lemon juice and the lemon zest. This is where the magic happens, infusing the creamy base with that signature zesty punch.1 cup freshly squeezed lemon juice, 1 tablespoon lemon zest
- Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits and ensure a silky smooth texture. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Once the custard base is completely chilled, churn it according to your ice cream maker's instructions. This usually involves pouring the chilled mixture into the frozen bowl of your ice cream maker and churning for 20-30 minutes, or until it reaches a soft-serve consistency.
- Transfer the churned gelato to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 2-4 hours, or until firm enough to scoop.
Notes
Store gelato in an airtight container in the freezer. Press parchment paper or plastic wrap onto the surface before sealing. Best for up to 2 weeks. Let sit at room temperature for 5-10 minutes before scooping.
