Limoncello Gelato

10 servings | 5 prep minutes | 60 cook minutes

Adapted from Marie Asselin

Ingredients Link to heading

  • 3 cups whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup limoncello
  • 5 large egg yolks
  • 2 lemons

Method Link to heading

  1. In a medium saucepan, heat the milk on medium until it reaches a bare simmer, then remove from heat.
  2. While the milk heats, combine the sugar and egg yolks in a medium heat-safe bowl, and mix using a hand mixer on medium speed until the sugar has fully dissolved.
  3. Temper the egg mixture by adding the milk to the bowl a little at a time while constantly mixing on low speed.
  4. Once fully combined, move the mixture back to the saucepan.
  5. Heat the custard on medium-low, while stirring constantly, until it thickens enough to coat the back of a spoon (be careful not to heat past 180℉).
  6. Allow the custard to cool, then cover and refrigerate for at least several hours (ideally overnight).
  7. Prepare an ice cream maker per manufacturer instructions.
  8. Pass the custard through a fine mesh strainer before adding to the ice cream maker, then immediately add limoncello.
  9. When the gelato is finished churning, move to a freezer-safe container and mix in lemon zest and juice to taste by hand. I recommend starting with the zest of one lemon and adding juice from half of a lemon at a time.
  10. Freeze for at least 2 hours.
  11. Take the gelato out of the freezer 5-10 minutes before serving for the ideal texture.