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Lemon Gelato

Lemon gelato is a homemade Italian frozen dessert with an intensely bright citrus flavor and a silkier, creamier texture than sorbet. This easy gelato recipe starts with a gently cooked lemon custard, chilled until cold, then churned for a dense, pale-yellow spoonable finish.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Lemon gelato base
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 1 tbsp cornstarch
  • 0.5 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 0.25 tsp vanilla extract
  • 1 salt Pinch

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the lemon custard
  1. Heat the whole milk and heavy cream in a saucepan until steaming, with small wisps of steam rising from the surface. Keep it just steaming—do not boil.
  2. Whisk the egg yolks, granulated sugar, and cornstarch together until pale and thick, then pour the mixture in a thin stream while whisking. Scrape the whisk to keep everything smooth.
  3. Return the mixture to the saucepan and cook over medium heat, stirring constantly. Continue until thickened to a pudding consistency and the spoon leaves a clear trail.
  4. Remove from the heat and stir in the fresh lemon juice, lemon zest, vanilla extract, and salt. Mix until the gelato base looks glossy and evenly bright.
Chill, churn, and finish
  1. Cool the mixture completely over an ice bath until no longer warm to the touch. The base should feel cool and look slightly thicker.
  2. Refrigerate at least 4 hours to fully chill. Cover and wait until the custard is cold throughout for best texture.
  3. Churn in an ice cream maker on the lowest setting until thick and dense, not airy. Watch for a pale yellow color and a spoonable, custard-frozen look.
  4. Serve immediately for a soft-set texture, or freeze 1-2 hours to firm up. The gelato should hold its shape when portioned.

Notes

Pro tip: cook only until pudding-thick and visibly smooth—overcooking can make the custard grainy. Store covered in the freezer up to 2 weeks; for best scoopability, let it sit at room temperature 5 minutes before serving. Freezing is yes. For a dairy-light swap, use whole milk and a smaller amount of cream substitute, but texture may be softer than traditional gelato.