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Meyer Lemon Gelato | Magnolia Days

Meyer Lemon Gelato

A recipe for Meyer lemon gelato. Milk, cream, sugar, eggs, and fresh meyer lemon juice and zest are blended and churned to make a simple and sweet frozen treat.
Course Dessert
Cuisine American
Total Time 3 hours 30 minutes
Author Renee


  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 2 teaspoons grated Meyer lemon zest
  • 3 tablespoons freshly squeezed Meyer lemon juice from about 3 lemons


  1. In a heavy-bottomed medium saucepan, combine the milk and cream over medium to low heat. Cook, stirring occasionally so a skin doesn't form, until tiny bubbles form on the surface. Remove from heat.
  2. In a medium heat-resistant bowl such as Pyrex or stainless steel, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. You can do this by hand or using a hand mixer. Very slowly pour the hot milk-cream mixture while whisking continuously; it's important to pour slowly so the eggs don't curdle.
  3. Return the mixture to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon, 5 to 7 minutes. Do not bring to a boil. Gently whisk in the lemon zest and juice.
  4. Strain the custard through a fine-mesh strainer into a clean heatproof bowl and place plastic wrap directly on the surface to prevent a skin from forming; let cool for 5 minutes. Meanwhile, make an ice bath by filling a large bowl with 2 cups ice and 2 cups cold water. Place the bowl with the custard in the bath; uncover and stir the custard with a spoon until cooled. Once completely cool, cover and refrigerate until very cold, at least 4 hours and up to 24 hours.
  5. Pour the custard into the container of an ice cream machine and churn per the manufacturer's instructions. Transfer to a clean plastic container and freeze for at least 2 hours before serving.

Recipe Notes

Total time does not include time for refrigeration of custard (4 to 24 hours). Recipe © copyright 2013 Anne Quatrano from Summerland: Recipes for Celebrating with Southern Hospitality. Used with permission by Rizzoli International Publications, Inc.