6 Serves
379 Mins
In a saucepan, combine the whole milk, heavy cream, and lemon zest. Heat over medium heat until it just begins to simmer, then remove from heat.
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Vitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
133 µg / 400 µgCalcium
358 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
750 mg / 1,250 mgPotassium
394 mg / 4,700 mgSodium
246 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
88 µg / 55 µgFiber
0 g / 28 gSugar
82 g / 50 gSaturated Fat
24 g / 20 gCholesterol
1405 mg / 300 mgCaffeine
0 mgNet Carbs
83 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg mixture by drizzling in a small amount of the hot milk mixture while whisking constantly to prevent curdling. Gradually incorporate the remaining milk.
Return the custard base to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon. Remove from heat and stir in the fresh lemon juice.
Transfer the mixture to a clean container, cover, and chill in the refrigerator for at least 2 hours until completely cold.
Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the gelato to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
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Italian