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–+ servings
lemon ice cream in a frozen lemon rind

Lemon Ice Cream (Lemon Gelato)

Course Desserts
Cuisine Italian
Prep Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 235
Author adapted by Christina Conte
A super easy, Italian lemon ice cream recipe.

Equipment

  • 1 metal pan

Ingredients

  • 1 ½ cups heavy whipping cream (UK: double cream)
  • ½ cup whole milk plus 1 Tbsp
  • ⅔ cup sugar
  • ⅞ cup lemon juice (a little less than a cup)
  • 4 Tbsp grated lemon zest (organic)
US Customary - Metric

Instructions

  • Pour the cream and milk into the blender container with the sugar. Then add the lemon juice.
  • Blend for about 20 to 30 seconds then add the grated lemon zest.
  • Blend again for a few seconds. Pour into a metal pan and place in the freezer for about an hour.
  • Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.) You will see the mixture begin to take on the texture of ice cream. When it's ready, scoop into bowls, cups, or cones to serve.

Notes

  • Use organic ingredients for the best results.

Nutrition

Serving: 1bowl | Calories: 235kcal | Carbohydrates: 21g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 20mg | Potassium: 104mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 690IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 0.1mg
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