1. To a sauce pan add the milk, cream, sweetener and lemon zest. Cook for 10 -15 minutes, over medium low heat at a very light simmer
2. Into a mixing bowl add the egg yolks and milk powder. Whisk to a pale yellow
3. Temper the yolks mixture by drizzling the warm milk mixture into the bowl as you continuously whisk slowly. Pour the tempered custard mixture back into the saucepan and cook a second time, over medium low heat, to a temperature of 170 F or 76-77 C
4. Place the saucepan into an ice water bath. Whisk occasionally until the custard has cooled. Pour in the fresh lemon juice and whisk, and continue chilling until custard is very cold. Sift through a fine mesh sieve to remove lemon zest
5. Pour the chilled lemon ice cream liquid into the prepared (according to manufacturer’s directions) ice cream tub. Turn on and, if available, set to a gelato setting
6. When churned, transfer the gelato to a freezer safe container with an airtight lid. Freeze for 2 to 3 hours or to desired consistency. If frozen, take out from the freezer, remove the lid and let stand for about 10 minutes. Scoop and serve
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Pete
December 8, 2023 @ 11:46 pm
I have a Breville scoop and it was delicious. I added a little ginger to the lemon zest.
It was just right, not too sweet.
My question to you is :
My Mission is to make a Mango/Banana and ginger Gelato.
Can I substitute the lemon ingredients for 1 mango, 2 bananas and ginger?
I thought that I would blend the ingredients first and then add as per your utube clip.
Or is it just trial and error? Or will it be a disaster?
Your advice would be appreciated.
Thanks.
Angela Wilkes
December 9, 2023 @ 7:30 am
Hi Pete,
This is a very delicious-sounding question. My mouth is watering. Unfortunately, as a type 2 diabetic, both mangoes and bananas are off-limits as they spike my blood sugar. However, may I suggest that you look at the strawberry gelato recipe instead of the lemon? Make a puree of the mango and the banana, and either add the same amount of the combined puree as I add of strawberries, or even possibly increase it up to double. I’m pretty sure that would work really well as the strawberry would be more in keeping with the sweet fruit, as opposed to the lemon gelato recipe. I hope this works for you, and please do let me know how it works out. I would love to make it for my family.
Have a very Merry Christmas, and all the best for the New Year!
Karan Ranka
April 26, 2024 @ 7:22 am
Hello mam,
Thank you for the simple recipe and the texture looks perfect. It’s a pressure releaser after seeing sooooooo many recipes full sooo many ingredients dextrose, liquid glucose, stabilizers and emulsifiers I wondered if was it even possible to make a sugar-free gelato. However, I am a no-egg eater, please may I know any of your recommendations for replacing the egg yolk with a vegetarian alternative?
Angela Wilkes
April 27, 2024 @ 8:28 am
Hello Karan,
Thank you for your kind words and taking the time to send me your question. I have one ice cream, my 2-ingredient soft serve, that uses my sugar free sweetened condensed milk and heavy cream only. Here is the link to it:
https://www.ketomealsandrecipes.com/recipe/2-ingredient-soft-serve-ice-cream/
I also have the keto Neapolitan ice cream – that has vanilla, strawberry and chocolate ice cream without eggs:
https://www.ketomealsandrecipes.com/recipe/keto-neapolitan-ice-cream/
Is it just eggs that you cannot have? I have had a few other people ask for keto egg-free recipes. Also, please let me know what your favorite ice cream flavors are – I could make some egg free ice creams for this summer.
Thank you again for your question – have a wonderful day!