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Lemon Gelato

Lemon gelato is an Italian frozen dessert with a dense, pale-yellow custard base that churns up silkier than sorbet. Bright fresh lemon juice and zest make the flavor intensely citrus while the cornstarch helps it set into a spoonable gelato texture.
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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: 428
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
  • 0.125 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Warm the dairy
  1. Heat whole milk and heavy cream in a saucepan until steaming, stirring occasionally so nothing scorches.
  2. Whisk egg yolks, granulated sugar, and cornstarch in a bowl until pale and thick.
  3. Slowly whisk the hot milk into the egg mixture to temper, then return everything to the saucepan.
Cook to pudding consistency
  1. Cook over medium heat, stirring constantly, until thickened to a pudding consistency.
  2. Remove from heat and whisk in fresh lemon juice, lemon zest, vanilla extract, and salt until smooth.
Chill and churn
  1. Cool the mixture completely using an ice bath, stirring to prevent a skin from forming.
  2. Refrigerate at least 4 hours (or until very cold) before churning.
  3. Churn in an ice cream maker on the lowest setting for a dense texture.
  4. Serve immediately for soft gelato, or freeze 1-2 hours to firm up for firmer scoops.

Notes

For the silkiest texture, churn only after the base is fully cold—scrape down the churn bowl during the process if your ice cream maker recommends it. Store leftover lemon gelato covered in the freezer up to 2 weeks; it does freeze well, but it may firm up—let it sit 3–5 minutes before scooping. For an egg-free option, use a thickening substitute like crème pâtissière style cornstarch-only custard (the texture will be slightly less classic, but still tangy and spoonable).