Lemon ice cream gelato al limon
8 servings
180 minutes
Lemon gelato is a true embodiment of freshness and refined taste in Italian cuisine. This dessert hails from sunny Italy, where gelato is valued for its velvety texture and rich flavor. The delicate ice cream infused with lemon zest and juice has a refreshing tartness perfectly balanced by sweetness. Whipped cream and egg whites give it lightness and airiness, while vanilla sugar reveals subtle flavor nuances. Gelato al limone is the perfect way to cool off on a hot day and enjoy true gastronomic pleasure.
1
Grate the lemon zest, squeeze the juice. Mix the zest with the lemon juice and set aside.
- Lemon: 4 pieces
- Lemon: 4 pieces
2
Whip the cream with powdered sugar, whip the egg whites with sugar until peaks form.
- Heavy cream 35% fat: 1 l
- Icing sugar: 200 g
- Egg white: 10 pieces
- Vanilla sugar: 200 g
3
Slightly beat the yolks with a pinch of sugar.
- Egg yolk: 10 pieces
- Vanilla sugar: 200 g
4
Add whipped yolks and whites to the whipped cream and gently mix. Also add lemon zest and lemon juice, and continue mixing.
- Heavy cream 35% fat: 1 l
- Egg yolk: 10 pieces
- Egg white: 10 pieces
- Lemon: 4 pieces
5
Send the mixture to the freezer.
