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Lemon Gelato

Lemon gelato is a classic Italian frozen dessert made with a cooked custard base for a dense, pale yellow texture that stays silkier than sorbet. This easy gelato recipe uses fresh lemon juice and zest, then chills and churns for bright, intensely citrus flavor in every spoonful.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 hours 24 minutes
Total Time 4 hours 59 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
  • 0.125 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Heat the dairy
  1. Combine whole milk and heavy cream in a saucepan and heat until steaming, with small bubbles forming around the edges.
  2. Remove from heat once the mixture is steaming and keep it hot for tempering.
Make the custard base
  1. In a bowl, whisk egg yolks, granulated sugar, and cornstarch until pale and thick.
  2. Slowly whisk the hot milk mixture into the egg yolk mixture to temper, keeping the whisk moving to prevent scrambling.
  3. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened to a pudding consistency (about 10–15 minutes).
Add lemon flavor and chill
  1. Remove from the heat and stir in fresh lemon juice, lemon zest, vanilla extract, and salt until smooth.
  2. Cool completely over an ice bath, stirring occasionally so the custard stays lump-free.
  3. Refrigerate at least 4 hours until well chilled.
Churn and freeze for texture
  1. Churn the cold mixture in an ice cream maker on the lowest setting until dense, with a pale yellow appearance.
  2. Serve immediately for a soft-set texture, or freeze 1–2 hours for a firmer gelato.

Notes

Pro tip: pour the hot milk in slowly while whisking to keep the custard silky. Refrigerate leftover gelato in a covered container for up to 3 days; for best texture, freeze leftovers and use within 1 month (freezing yes). For a dairy-reduced swap, use a dairy-free milk and cream alternative that can be heated and churned, but the texture may be slightly softer and less dense.