Lemon Gelato

Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!  In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!

Today I am bringing you some memories from Rome.  On our recent trip, I fell in love with gelato.  Not that it was a hard sell.  Gelato is kind of high-octane ice cream - deep, rich flavors, with less fat in the base and less air churned into it during the freezing process. What's not to love?

And it was literally everywhere.  So lots of opportunity to taste!

I loved lemon gelato in particular, and am sharing my recipe with you today.  Meyer lemons are particularly good here with their sweet and almost floral tangy-ness.  If you can't find Meyer lemons, use regular lemons but add sugar to taste.

I used my ice cream maker for this recipe (I don't have a gelato maker).  I chilled the base longer than I would for ice cream to try to limit the amount of air I churned into the gelato, giving it a more authentic texture.

While this may not be perfectly Italian gelato, it is certainly perfectly delicious, and a new mainstay in my frozen treat repertoire!

Thanks for stopping by to see what this week's Summer Ice Cream Social has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:

• Peanut Butter Ice Cream
• Cream Cheese Ice Cream in Red Velvet Brownie Cups
• Lemon Gelato

Meyer Lemon Gelato

by Susan @ Love in the Kitchen

Prep Time: 15 minutes

Cook Time: 3 hours

Keywords: dessert lemon ice-cream Italian summer

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Ingredients (about 1 quart)

• 1 cup Meyer lemon Juice, about 6 lemons
• zest from one Meyer lemon, very fine
• 1 1/4 cup sugar
• 1/2 cup milk
• 1 cup fat-free half and half
• 1/2 cup heavy cream
• 1/2 tsp salt

Instructions

• Stir the milk, cream, half and half, lemon juice, zest, sugar and salt together.
• Using a wire whisk, mix until the sugar is dissolved and completely incorporated, and the mixture has thickened slightly.
• Chill the mixture in the refrigerator for two to four hours or in the freezer for thirty minutes to one hour.
• Pour the mixture into a Gelato or ice cream maker and process for about twenty minutes or according to the manufacturer’s instructions.
• Serve right away at soft-serve consistency or freeze for 2 hours for firmer gelato.

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