Italian ice cream with lemon zest (Gelato)
4 servings
10 minutes
Italian ice cream with lemon zest, or Gelato, is the embodiment of elegance and freshness in the dessert world. Its history dates back to the Renaissance when culinary masters created refined treats for the aristocracy. Unlike regular ice cream, Gelato has a richer flavor and silky texture due to reduced air content and increased density. In this recipe, delicate egg yolks provide a creamy base, while lemon zest adds a subtle citrus note that refreshes every bite. Gelato perfectly complements summer evenings; it can be served as a standalone dessert or adorned with fruits and caramel. This Italian masterpiece is not just a sweet treat but a true art of enjoyment that can transport you to sunny Italy with the very first spoonful.
1
In a large pot, mix lightly beaten yolks, 3 cups of milk, and sugar. Place on very low heat and stir while heating until the mixture thickens. Remove from heat and slowly add the remaining milk and grated zest.
- Egg yolk: 12 pieces
- Milk: 6 glasss
- Sugar: 1 glass
- Milk: 6 glasss
- Lemon zest: 1 tablespoon
2
Cool, then freeze, stirring occasionally.
