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There is nothing better than homemade fresh lemon gelato on a hot summer day!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine lemon zest, lemon juice, water, and 1/2 cup plus 2 tablespoons sugar in a saucepan; bring to a boil. Cook and stir for 2 minutes. Remove from heat.

  • Strain lemon mixture into a large bowl; discard lemon zest. Refrigerate until completely chilled, 8 hours to overnight.

  • Stir heavy cream into the lemon mixture. Pour into an ice cream maker. Freeze according to manufacturer's instructions, about 30 minutes. Transfer to an airtight container and freeze until firm, about 2 hours.

Cook's Note:

Six small lemons yield about 1/2 cup lemon zest and 2/3 cup lemon juice.

Nutrition Facts

166.1 calories; 1.4 g protein; 30.5 g carbohydrates; 27.2 mg cholesterol; 11.9 mg sodium. Full Nutrition