Lemon Gelato With Vanilla Bean and Egg Custard
Silky Italian-style lemon gelato infused overnight with fresh zest and vanilla bean, then churned in an ice cream machine. This version uses a traditional egg custard base that creates an ultra-creamy texture without heavy cream. Bright citrus with subtle floral notes makes it perfect for serving after dinner or as a palate cleanser. The long infusion period develops deep lemon flavor while the precise tempering of egg yolks ensures a smooth, luxurious result.
Ingredients
- 4 cup milk, whole milk
- 8 lemons, zest only
- ½ vanilla bean, whole
- 1 ½ cup sugar, granulated
- 10 egg yolks, large
- 1 pinch salt, or 1/8 teaspoon
Instructions
- 1
Heat milk in a saucepan until steaming.
- 2
Combine lemon zest and vanilla bean in a bowl and pour hot milk over them.
- 3
Cool to room temperature, then cover and refrigerate for 8 hours or overnight to infuse.
- 4
Strain milk through fine sieve back into saucepan, add half the sugar, and bring to a simmer.
- 5
Whisk egg yolks with remaining sugar until pale and combined.
- 6
Remove milk from heat and slowly pour into egg yolks in a thin stream while whisking constantly.
- 7
Return mixture to saucepan and cook over medium heat, stirring constantly, until it coats the back of a spoon and leaves a trail when you run your finger across it.
- 8
Stir in salt and pour through fine sieve into a heatproof bowl set over ice to cool completely.
- 9
Cover and refrigerate for at least 6 hours or overnight.
- 10
Churn in ice cream machine according to manufacturer's instructions.
- 11
Transfer to freezer container and freeze for 2 hours before serving.
- 12
Serve in chilled glasses or bowls.
Tips
Temper egg yolks slowly to avoid scrambled bits. Add milk to eggs, never the reverse, whisking constantly throughout.
Chill finished custard thoroughly before churning for best texture and faster freezing in the machine.
Good to Know
Keep in airtight freezer container for up to 3-4 weeks. Prevent ice crystals by placing parchment between gelato and lid.
Custard base can be made 2 days ahead. Store covered in refrigerator. Churn and freeze on serving day for best texture.
Serve in pre-chilled glasses or bowls. Pairs well with biscotti, shortbread, or fresh berries. Also excellent as a palate cleanser between dinner courses.
Common Mistakes
Do not skip ice bath cooling to avoid curdled eggs.
Do not add milk to eggs in reverse order to prevent scrambling.
Do not skip the infusion step to avoid weak lemon flavor.
Do not overcook custard beyond coating-spoon stage to avoid grainy texture.
Do not freeze without chilling custard thoroughly to avoid icy texture.
Substitutions
low conf (flavor differs)
FAQ
Can I make this without an ice cream machine?
Yes, but texture will be grainier. Pour chilled custard into shallow pan, freeze 30 minutes, then whisk vigorously to break ice crystals. Repeat every 30 minutes for 3-4 hours until frozen.
What if my custard looks scrambled or lumpy?
Strain it immediately through fine sieve into ice bath. The lumpiness may disappear as it cools. If severe, blend smoothly with immersion blender before freezing.
How long can I keep gelato in the freezer?
Up to 3-4 weeks in airtight container. After that, ice crystals develop and texture degrades. Freezer burn also affects flavor, so cover well.