Limoncello Lemon Gelato with Creme Fraiche and Zest (Print version)
A bright, creamy limoncello lemon gelato made with creme fraiche, fresh zest, lemon juice, and a small splash of Italian liqueur.
# Ingredients:
Dairy base
01 -
225 g (about 1 cup) creme fraiche
02 -
380 g (1 2/3 cups) whole milk
03 -
100 g (scant 1/2 cup) heavy cream
Sweeteners and stabilizers
04 -
150 g (3/4 cup) granulated sugar
05 -
45 g (1/4 cup) dextrose
06 -
20 g (1/4 cup) skim milk powder
07 -
1 g (about 1/4 teaspoon) ice cream stabilizer
08 -
1 small pinch fine sea salt
Lemon flavor
09 -
50 g (3 tablespoons plus 1 teaspoon) fresh lemon juice
10 -
15 g (1 tablespoon) limoncello
11 -
2 g (about 1 packed teaspoon) finely grated lemon zest
# Instructions:
01 -
Whisk the sugar, dextrose, skim milk powder, stabilizer, and salt in a bowl until evenly combined and free of lumps.
02 -
Add the whole milk and heavy cream to a medium saucepan. Warm over medium-low heat until steaming, then whisk in the dry mixture slowly.
03 -
Bring the mixture to a gentle simmer for 1 minute, whisking often. Reduce the heat to low and cook for 8-10 minutes, stirring every few minutes, until slightly thicker.
04 -
Place the creme fraiche in a heatproof bowl. Pour in the warm dairy base and whisk until smooth. Blend briefly with an immersion blender if needed.
05 -
Set the bowl over an ice bath and stir until cool. Cover and refrigerate for at least 4 hours, or overnight, until very cold.
06 -
Whisk the cold base, then add the lemon juice, limoncello, and lemon zest. Mix until fully combined.
07 -
Pour the base into an ice cream maker and churn according to the machine directions until thick and creamy, usually 20-25 minutes.
08 -
Transfer to a chilled airtight container. Press plastic wrap onto the surface and freeze for at least 2 hours before serving.
# Good to know:
01 -
Makes about 1 quart of gelato.
02 -
Plan for at least 4 hours of chilling time before churning.
03 -
Best eaten within 5-7 days for the smoothest texture.