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Lemon Gelato

Lemon Gelato

Pasquale Sciarappa
With only 4 ingredients, this lemon gelato is simple to make and refreshing to enjoy on a hot summer day!
3.40 from 43 votes
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Prep Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American, Italian

Ingredients
  

  • 3 Lemons
  • 1 cup Heavy Whipping Cream
  • 3/4 cup Powdered Sugar
  • 5 Ice Cubes

Instructions
 

To Make the Lemon Shells:

  • Slice off the very bottom of 2 of the lemons to allow the lemons to be able to placed upright without rolling over. Set the sliced pieces aside.
  • Carefully cut off the tops of the lemons and set them aside.
  • Gently scoop out the pulp and seeds from the lemons using a spoon or citrus spoon, being careful not to pierce the lemon skin. Reserve the lemon juice and the thin pulp in a small dish. Discard the seed and the hard lemon skin/pulp.
  • Stand the hollowed out lemon shells upright and place the thin bottom pieces inside each lemon to close off any holes at the bottom. Place the tops of the lemons on top of each lemon and place in the freezer to harden. You can place each lemon in a cup and cover with plastic wrap to keep separate from other items in the freezer.

To Prepare the Gelato Mixture:

  • Zest the third lemon and add it to the reserved lemon juice/pulp in a small dish. Cover with saran wrap and place into the freezer until frozen.
  • Once frozen, place into a blender or food processor along with the ice cubes and blend. Set aside.
  • In a large mixing bowl, combine the heavy whipping cream and powdered sugar. Use a whisk or electric mixer to blend until you have a smooth whipped cream texture.
  • Add the blended lemon mixture into the whipped cream bowl and fold to gently mix together.

To Fill the Lemon Shells:

  • Take the frozen lemon shells out of the freezer and remove the tops. Pour in the gelato mixture into each shell to the top. Place the tops back on the lemons and place on a tray or plate and put them in the freezer. Allow the gelato inside the lemons to freeze for at least 3 hours or until it becomes firm and scoopable.
  • Pour any of the remaining lemon gelato into a freezer safe container and place in the freezer to enjoy once frozen.

Video

Keyword gelato, ice cream, lemon, lemon gelato, lemon ice cream
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