makes
1 L
prep
10 minutes
difficulty
Easy
makes
1 L
serves
preparation
10
minutes
difficulty
Easy
level
To make this ice-cream extra citrusy, lemon is not only added initially, as an infusion, but also at the end after the gelato has been churned. Made without eggs, it's quicker to make than a custard-based gelato.
Ingredients
- 100 ml (3½ fl oz) full-cream (whole) milk
- 180 g (6½ oz) sugar
- 250 g (9 oz) ricotta (the freshest you can find)
- peel from 1 lemon, white pith removed
- 250 ml (8½ fl oz/1 cup) pouring (single/light) cream
- zest of 1 lemon
Resting time: 3 hours or overnight
Freezing time: 4 hours
You will need an ice-cream machine.
Instructions
Place the milk and sugar in a medium-sized bowl. Using a stick blender (ideally with a whisk attachment if you have one), mix the milk and sugar then add the ricotta – about 50 g (1¾ oz) at a time – making sure it is incorporated and smooth before adding the next piece. Add the lemon peel, cover with plastic wrap and set aside in the fridge for at least 3 hours or overnight.
Remove the lemon peel and stir through the cream. Pour into an ice-cream machine and churn for about 30 minutes until firm. Stir as much of the lemon zest as you like through the prepared gelato.
Place in an airtight container and freeze for a few hours before eating.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make this ice-cream extra citrusy, lemon is not only added initially, as an infusion, but also at the end after the gelato has been churned. Made without eggs, it's quicker to make than a custard-based gelato.
