The flavor in this recipe for lemon gelato is incredibly fresh. We’ll be making it with five fresh lemons plus lemon zest<\/a>. A scoop of this treat reminds me of Key lime pie<\/a> in gelato form but with more of a lemon tang. Dress it up by topping it with fresh raspberries or blueberries.<\/p>\n Heat milk to 175\u00b0F in a small heavy saucepan and stir in the sugar until it is dissolved. Separate the egg yolks into a small bowl, then whisk a small amount of the hot mixture into the egg yolks and return the mixture to the pan. Continue whisking constantly. Add the lemon zest and cook over low heat, while stirring constantly, until the mixture coats a metal spoon and a thermometer reads at least 160\u00b0. Don\u2019t let the mixture come to a boil.<\/p>\n Take the pan off the heat and stir in the lemon juice and cream. Pour the mixture into a bowl. Press plastic wrap onto the custard\u2019s surface. Put the bowl in your fridge for several hours or overnight.<\/p>\n Fill the cylinder of your ice cream maker 2\/3 full. Freeze according to the manufacturer\u2019s directions. (If there is extra custard, refrigerate it until the first batch is finished freezing.) Put the finished gelato in freezer containers, allowing space for expansion. Freeze for two to four hours or until firm. Repeat with the remaining custard.<\/p>\n You definitely want to pop this in the freezer after making it. The gelato might expand slightly as it freezes so put it in freezer containers large enough to allow room for expansion. The gelato takes at least two hours to freeze until firm. Gelato will keep in the freezer for two to three months.<\/p>\n You can make gelato without an ice cream maker, but it will take longer. Instead of putting the mixture in an ice cream maker, pour it into a freezer-safe container. I\u2019ve discovered that a 13×9-inch Pyrex pan works best.<\/p>\n Put the pan in your freezer. Every 20 to 30 minutes, check the pan. When the edges start to freeze, take the gelato out of the freezer and use a hand mixture to beat it in the pan until creamy. Then put it back in the freezer and repeat the process every 30 minutes for four or five times, until the gelato is nearly solid. Keep at it until the lemon gelato is super thick and creamy.<\/p>\n Homemade gelato gets its creamy texture from the high milk fat content in the recipe. Low-fat milk should be avoided if you want to keep ice crystals from forming. Instead, use heavy cream, whipping cream, and whole milk.<\/p>\n We\u2019ve had some success using agave nectar in place of sugar. King Arthur Baking Company has a baking sugar alternative that works in frozen treats, too. Or you might try stevia. Check the package directions to determine how much of the substitute is needed to replace the amount of sugar called for in our recipe for lemon gelato.<\/p>\n","protected":false},"excerpt":{"rendered":" This fresh lemon gelato recipe is the perfect combo of tangy sweetness and a creamy-cold texture.<\/p>\n","protected":false},"author":7061,"featured_media":2021455,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304173,304328,305271,304288,305487,304430,304338,305334,304180,307104,303966,306217,304408,304368,303887,306209,304059,306848,305353,304438,304442,307199,304348,304268,304450,304455,304458,324623,304150,303883],"categories-v2":[308623,309455,308988,308984,308481,309216,259620,310796,308830,308992,309337,309462,310155,308495,308813,308745,308478,312073,308659,309603,309362,308844,308845,310245,309000,259483,308857,308860,308865,309177,309434,308476],"coauthors":[50308],"recommended_recipes":[{"post_title":"How 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Delight","post_link":"\/recipes\/lemon-cream-delight\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Cream-Delight_EXPS_CF219_38851_B12_18_5b.jpg"},{"post_title":"Frozen Lemon Yogurt","post_link":"\/recipes\/frozen-lemon-yogurt\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22329_TH10389D8.jpg"},{"post_title":"Simple Lemon Ice Cream","post_link":"\/recipes\/simple-lemon-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/Simple-Lemon-Ice-Cream_EXPS_THVP24_26684_MR_06_04_2.jpg"},{"post_title":"Lemon Lime Dessert","post_link":"\/recipes\/lemon-lime-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21728_QC10364D31D-1.jpg"},{"post_title":"Lemon Trifle","post_link":"\/recipes\/lemon-trifle\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10196_TH10039C8.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_35621_AlejandroMonfort_11.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-gelato\/","name":"Lemon Gelato","datePublished":"2018-01-01","dateModified":"2024-07-23","prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/EXPS_TOHD24_35621_AlejandroMonfort_11.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This fresh lemon gelato recipe is the perfect combo of tangy sweetness and a creamy-cold texture.","recipeIngredient":["1 cup whole milk","1 cup sugar","5 large egg yolks, lightly beaten","3 tablespoons grated lemon zest","3\/4 cup fresh lemon juice (about 5 lemons)","2 cups heavy whipping cream"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small heavy saucepan, heat milk to 175\u00b0; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160\u00b0, stirring constantly. Do not allow to boil."},{"@type":"HowToStep","text":"Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight."},{"@type":"HowToStep","text":"Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer\u2019s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture."}],"recipeYield":"1-1\/2 quarts","author":[{"@type":"Person","name":"Jeanne Ambrose"}],"nutrition":{"@type":"NutritionInformation","calories":" 361 calories","fatContent":"26g fat (15g saturated fat)","cholesterolContent":"213mg cholesterol","sodiumContent":"40mg sodium","carbohydrateContent":"31g carbohydrate (27g sugars","fiberContent":"0 fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.714286,"reviewCount":21,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Andres263"},"reviewBody":"Your average 15 year old here. Just made this with a little tweaks: I don't have money to afford an ice cream machine, so I freezed it overnight and then just blended the frozen mixture and re-froze it. Gives the same result if you cannot afford an ice cream machine","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Laurence026"},"reviewBody":"People have already pointed it out, this is ice cream, but it's good.!\n\nChanged up a couple of of the steps to suite my laziness. \nI microplaned the zest - then ran a knife over, leaving you with specks of zest that still give your burst of fragrance, but in my opinion give a better mouthfeel. \nAdded sea salt. I add salt any dessert, it lifts and balances the acid and heavy sweetness.\nI may have been heavy on the salt, but i passed it off as \"preserved lemon ice cream\".\n\nThe last thing that i changed up was adding the cream to the milk after the sugar and yokes had been on the heat for a while - the main reason being a scepticism of adding large amounts of acid to raw dairy in fear of it splitting. \nNormally I would add some a touch of gelatin or sosa proespuma to slow down the melt when serving, but this time I just ran with it.\n\nWife liked it, kids asked for \"kids icecream\" istead...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jayden984"},"reviewBody":"so good! i definitely recommend. i changed a couple things with the refrigerate\/freeze process. fridge for 1 hour, and freeze overnight. so good in the morning!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"VincentRousseau"},"reviewBody":"Added a bit more lemon and some finely chopped lemonbalm from my garden and it is super tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LeahAmos"},"reviewBody":"Amazing - I just made this and so happy very rich and creamy. I used fresh lemons straight off the tree the flavour is just intense but also paired with creamy texture. Very nice Thank You","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ShariKay84"},"reviewBody":"I made this for a friend because it's her favourite dessert. I made it exactly as written, but using a commercial ice cream maker churned for 20 minutes. I personally thought it was a bit too tart, but this is her exact review \"your lemon Gelato was friggen unreal! It reminded me of my Nana's lemon tarts mixed with authentic Italian gelato. It was the closest thing I've had since we went to Italy, and believe me.... I've been looking!\"Would definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JudyDeLuca"},"reviewBody":"Fantastic lemony, tart gelato. My husband is a huge fan of anything lemon, and I have to admit, I am too. Over the years I have tried many lemon gelato, sorbet, and ice cream recipes...this one is the keeper for creamy gelato. I love filling the hollowed out lemon peels with either gelato or sorbet for a beautiful presentation. This recipe in particular has a very high lemon juice content which makes it super refreshing and zesty. I am saving and sharing this recipe as the best for lemon gelato.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fotoman"},"reviewBody":"Absolutely wonderful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SeriouslySuch"},"reviewBody":"I'm sorry but seriously this is ice cream straight up! You can't call this gelato you don't use egg yolks in gelato! Retitle this!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bakelove2"},"reviewBody":"Hi I just wanted to know if it is degree calcium or Fahrenheit when it says 175","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mamamozzi"},"reviewBody":"I have made this recipe and I am using splenda instead of sugar so that my diabetic husband can have a sweet treat! Love it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mamamozzi"},"reviewBody":"I have made this recipe and I am using splenda instead of sugar so that my diabetic husband can have a sweet treat! Love it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BiteSeeing"},"reviewBody":"To start, this recipe produced fantastic results both ways I made it (see below), so many thanks for sharing! We really enjoyed this recipe. I am new to making frozen treats so I found this recipe while looking for Gelato to try in my brand new ice cream maker (Cuisinart ICE-30BC), and your proportions of milk to cream struck me as opposite to what I have just recently learned about the difference between Gelato and Ice Cream. I've been reading that Gelato basically is double the milk to cream and ice cream is double the cream to milk. I get confused with the egg yolks as fat, but all things considered I wanted to find out for myself, so I made one batch as written above (\"Ice Cream\") and one with 2 Cups milk to 1 Cup heavy whipping cream (\"Gelato\"). I can definitely taste the difference and believe the labels I applied to the ingredients above bears out in the taste test. The only other difference in my version is that between stove and refrigerator, I strained the custard to get the lemon zest out. So - 1) am I on the right track with my Gelato vs. Ice Cream recipe, and 2) does retaining the lemon zest in the custard add anything special that I may have missed out on? Thanks for this great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marcibanes"},"reviewBody":"Excellent!! This gelato was very rich with lemon flavor and a great way to start the Summer. I made the recipe just as written.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BettyWarner"},"reviewBody":"Excellent. HOWEVER, I tried making a sample with the zest still in the batter. I strongly recommend straining out the zest. When the zest is left in, it tastes like delicious gelato with tiny fibers that stick to your tongue. ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jenngarber"},"reviewBody":"This is one of the most amazing recipes I have in my recipe box. It tastes like lemons. Everyone who likes lemons LOVES it. I would call it more of a custard, though. I have had gelato and do not care for the texture. The texture of this is SUPERB!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nataliepooh"},"reviewBody":"Wonderful! Especially in ice cream cones.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mamamozzi"},"reviewBody":"I have made this recipe and I am using splenda instead of sugar so that my diabetic husband can have a sweet treat! Love it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kensmoma"},"reviewBody":"Whoa, that was good! Our whole family said this is the best of all the homemade ice cream recipes that we've tried so far. Tastes like lemon bars withour the bars. We used fresh lemon peel and freshly squeezed juice. I didn't have enough whipping cream so we subbed about a third of it with half and half. Perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"VickiBernard"},"reviewBody":"I have made this recipe two times now. It is the best. My family stands around watching the machine and fights over who gets to lick the gelato off the paddles. Not one person says it is just so so. We all love it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"35621","romance_copy_dek":"This fresh lemon gelato recipe is the perfect combo of tangy sweetness and a creamy-cold texture.","enhanced_recipe_title":"Lemon Gelato","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup whole milk","IngredientText":"1 cup whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 large egg yolks, lightly beaten","IngredientText":"5 large egg yolks, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons grated lemon zest","IngredientText":"3 tablespoons grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup fresh lemon juice (about 5 lemons) ","IngredientText":"3\/4 cup fresh lemon juice (about 5 lemons) "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups heavy whipping cream","IngredientText":"2 cups heavy whipping cream"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_35621_AlejandroMonfort_11.jpg","RecipeId":35621,"AttachmentSourceId":null,"AttachmentSource":"Alejandro Monfort for Taste Recipes","PhotoCredit":"Lemon Gelato Recipe photo by Alejandro Monfort for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHD24_35621_AlejandroMonfort_11.jpg","ContributorId":null,"Firstname":"Gail","Lastname":"Wang","City":"Troy","StateDescription":"Michigan","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 30 min. Process: 20 min.\/batch + freezing","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"1-1\/2 quarts.","DigitalTitle":"Lemon Gelato","SubmittedTitle":"Refreshing Lemon Gelato","RecipeTypeId":1,"AverageRating":4.71,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_35621_AlejandroMonfort_9.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":20,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Lemon Gelato","OriginalSourceProject":"Lemon Gelato","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small heavy saucepan, heat milk to 175\u00b0; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160\u00b0, stirring constantly. Do not allow to boil. ","SequenceNo":1},{"Direction":" Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight.","SequenceNo":2},{"Direction":" Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer\u2019s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Desserts","ID":94274},{"Name":"Gelato","ID":96370},{"Name":"Ice Cream Recipes","ID":94690}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Desserts","ID":89448},{"Name":"Asian Recipes","ID":89444},{"Name":"Cuisine","ID":0},{"Name":"Indian Recipes","ID":89660},{"Name":"Italian Desserts","ID":89704},{"Name":"Italian Recipes","ID":89684}],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Sodium Desserts","ID":105212},{"Name":"Low Sodium Recipes","ID":105188}],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Citrus Fruits","ID":102001},{"Name":"Egg Desserts","ID":101065},{"Name":"Egg Recipes","ID":100449},{"Name":"Milk","ID":102025}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dessert Recipes","ID":107485},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Make-Ahead","ID":304348},{"Name":"Cuisines","ID":305271},{"Name":"Europe","ID":305334},{"Name":"Italian","ID":305353},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Gelato","ID":306217},{"Name":"Ice Cream & Frozen Treats","ID":306209},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Ice Cream Maker","ID":304059},{"Name":"Holidays & Events","ID":304368},{"Name":"Easter","ID":304430},{"Name":"Holidays","ID":304408},{"Name":"July 4th","ID":304438},{"Name":"Labor Day","ID":304442},{"Name":"Memorial Day","ID":304450},{"Name":"Mother's Day","ID":304455},{"Name":"New Year's","ID":304458},{"Name":"Ingredients","ID":306848},{"Name":"Fruits","ID":307104},{"Name":"Lemons","ID":307199},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Chilling","ID":304173},{"Name":"Freezing","ID":304180},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"2\/3 cup: 361 calories, 26g fat (15g saturated fat), 213mg cholesterol, 40mg sodium, 31g carbohydrate (27g sugars, 0 fiber), 4g protein. ","NoOfRatings":21,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/EXPS_TOHD24_35621_AlejandroMonfort_11.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/EXPS_TOHD24_35621_AlejandroMonfort_11.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51686,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44037,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312073,"name":"Ice Cream & Frozen Treats","slug":"ice-cream-frozen-treats","term_group":0,"term_taxonomy_id":312008,"taxonomy":"categories-v2","description":"When you need to cool down, our frozen dessert recipes will do the trick. Treat yourself to homemade ice cream, ice pops, icebox pie and more.","parent":310796,"count":987,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/ice-cream-frozen-treats\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Lemon Gelato"}},"analytics":[],"yoast_head":"\nLemon Gelato Ingredients<\/strong>\u00a0<\/strong><\/h2>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Gelato_TOHD24_35621_AlejandroMonfort_1.jpg?fit=700%2C1024\")
Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n\n
Directions<\/strong><\/h2>\n
Step 1: Make the custard<\/strong><\/h3>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Gelato_TOHD24_35621_AlejandroMonfort_2.jpg?fit=700%2C1024\")
Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\nStep 2: Add the remaining ingredients<\/strong><\/h3>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Gelato_TOHD24_35621_AlejandroMonfort_5.jpg?fit=700%2C1024\")
Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\nStep 3: Freeze the gelato<\/h3>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Gelato_TOHD24_35621_AlejandroMonfort_8.jpg?fit=700%2C1024\")
Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Gelato_TOHD24_35621_AlejandroMonfort_9.jpg?fit=700%2C1024\")
Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\nLemon Gelato Variations <\/strong><\/h2>\n
\n
How to Store Lemon Gelato<\/strong><\/h2>\n
Lemon Gelato Tips<\/strong><\/h2>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Lemon-Gelato_TOHD24_35621_AlejandroMonfort_10.jpg?fit=700%2C1024\")
Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\nWhat if you don\u2019t have an ice cream maker?<\/h3>\n
How do you make gelato creamy and not icy?<\/h3>\n
Is it possible to make gelato without sugar?<\/h3>\n