Lemon Gelato

6 20 197
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 6
Lemon Gelato
Health Highlights


5 egg yolk Egg yolk
3 tbsp Heavy whipping cream, 38% M.F.
3/4 cup Lemon juice
2 tbsp Lemon peel (zest)
2 cup Partly skimmed milk, 2% M.F.
1/2 cup Granulated sugar


Whisk the egg yolks and half the sugar together until pale and creamy. Place the milk, lemon zest and remaining sugar in a saucepan and bring to a boil.

Pour over egg mixture and whisk to combine. Pour the custard back into the saucepan and cook over low heat, stirring continuously until the mixture is thick enough to coat the back of a wooden spoon - do not allow the custard to boil.

Strain the custard into a bowl, add the lemon juice and cream and then cool over ice. Churn in an ice cream maker following the manufacturer's instructions.

Alternatively, pout into a plastic freezer box, cover and freeze. Stir every 30 minutes with a whisk during freezing to break up the ice crystals and give a better texture.

Keep in freezer until ready to serve.

Nutrition Facts

Per Portion

Calories 197
Calories from fat 84
Calories from saturated fat 38
Total Fat 9.3 g
Saturated Fat 4.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.0 g
Cholesterol 184 mg
Sodium 50 mg
Potassium 185 mg
Total Carbohydrate 23.0 g
Dietary Fiber 0.2 g
Sugars 21.8 g
Protein 5.4 g

Dietary servings

Per Portion

Fruit 0.3
Meat Alternative 0.5
Milk 0.3

Energy sources


Meal Type(s)