Limoncello Lemon Cream Gelato (Print)
Creamy Limoncello lemon gelato with bright, fresh flavors. A refreshing Italian treat for dessert lovers.
# Ingredients:
→ Dairy Base
01 -
225 grams crème fraîche
02 -
380 grams whole milk
03 -
100 grams heavy cream
→ Sweeteners
04 -
150 grams granulated sugar
05 -
60 grams dextrose
→ Powders
06 -
20 grams skimmed milk powder
07 -
1 gram ice cream stabilizer
→ Flavorings
08 -
50 grams freshly squeezed lemon juice
09 -
15 grams Limoncello liqueur
10 -
2 grams finely grated lemon zest
# Directions:
01 -
Place the crème fraîche in a medium freezer-safe mixing bowl and set aside.
02 -
Mix granulated sugar, dextrose, skimmed milk powder, and ice cream stabilizer until uniformly integrated. Set aside.
03 -
In a medium saucepan, heat the whole milk and heavy cream over medium-low heat until just simmering. Add the dry mixture and stir continuously. Allow to boil gently for 1 minute. Lower the heat and whisk gently every 2 to 3 minutes for a total of 10 minutes to fully hydrate the powders.
04 -
Pour the hot dairy mixture into the bowl with crème fraîche. Whisk vigorously until smooth and homogeneous. If needed, use an immersion blender to achieve a completely smooth consistency.
05 -
Transfer the mixture to a large glass or stainless steel bowl set over an ice bath. Stir every 5 minutes to cool evenly. Alternatively, place in the freezer and blend every 15 minutes, repeating this step three times until thoroughly chilled.
06 -
Once the base is fully cooled and stabilized, add lemon juice, lemon zest, and Limoncello. Whisk thoroughly to ensure even distribution of flavors.
07 -
Pour the mixture into an ice cream maker and churn in accordance with the manufacturer's instructions until a soft, creamy texture is achieved.
08 -
Transfer the churned gelato into a pre-chilled container. Freeze for at least 2 hours to allow the gelato to firm up before serving.