It is a particularly hot summer in Southern California this year. Or perhaps it just seems like it because I do not have central air. I have spent a lot of time warmer then I would like inside the apartment. Therefore, I decided to make a creamy, lemon “gelato” to help me keep cool. When we were in Italy last fall I could not get enough gelato. I love the rich flavor and creamy texture. I am quite sensitive to dairy now however gelato does not have the same effect that ice creams do. Plus, I love all things lemon. Any chance I can get to make something with lemon or eat it… I’m all over that. I post of a lot of desserts, but I rarely eat them. Don’t get me wrong, I love my sweets on occasion, however I am more of a salty/savory snack kinda gal.
I made this before my two teenage cousins came to visit last week. They LOVED it! So, you know it’s good when it’s teenager approved. I decided to include a photo of them enjoying some in this week’s blog post.
So this technically is not gelato in the “real” sense of the word. Traditional ice cream contains about 10 percent milk fat, while gelato contains around five to seven percent. (Making it the healthier option if you are out and about.) Gelato is churned at a slower speed, therefore less air is in the gelato. If you served this recipe as soon as it’s done churning it, so it’s at a bit warmer temperature, it would be pretty close to the real thing. Gelato is served at a cooled, but not really frozen temperature the way ice cream is.
Still, this recipe is amazing and it reminds me of the gelato in Italy. So, if you are looking for a fresh, creamy summer treat to cool off from the heat, give this Lemon Gelato a try!
1 can full fat coconut milk
1 cup coconut milk (the carton one)
4 egg yolks
¾ cup honey
¾ cup lemon juice
2 tbsp grated lemon peel
1. In a medium saucepan over medium-low heat, add both types of coconut milk. Allow to simmer, stirring occasionally, for about 10 minutes. Add honey. Continue to stir for about 5 minutes. Remove from heat.
2. Separate egg whites and yolks. Scramble yolks in a small bowl. Add a small amount of the coconut mixture and combine. Add into saucepan and stir.
3. Place back on low heat. Add lemon juice and grated lemon peel.
4. Simmer on low heat for 15 minutes, stirring frequently.
5. *Optional Step: Strain out lemon peel* (I left the peel in.)
6. Turn on the ice cream machine and pour in the batter.
7. Allow to churn for approximately 30 minutes.
8. Once finished, store in an air tight container in the freezer.