Limoncello Gelato

Vegetarian
Gluten Free
Health score
3%
Limoncello Gelato
45 min.
4
651kcal

Suggestions


Indulge your taste buds in a delightful journey to Italy with our Limoncello Gelato, a refreshing and vibrant dessert that captures the essence of sunshine and zest. Perfect for those warm afternoons or as a sweet ending to an elegant dinner, this gelato brings a sophisticated twist to your dessert repertoire.

This vegetarian and gluten-free treat not only satisfies your sweet cravings but also provides a luscious creamy texture that melts in your mouth, thanks to the combination of heavy whipping cream and decadent mascarpone cheese. Each spoonful is infused with the bright tartness of fresh lemon juice, enhanced by a subtle sweetness from sugar, making it an ideal frozen delight for lemon lovers.

The blend of rich flavors is beautifully rounded out by the fragrant notes of vanilla bean and the aromatic hint of coffee beans, giving this gelato a unique flavor profile that will impress your guests. Plus, it's simple to prepare in just 45 minutes, with minimal cooking involved, allowing you to enjoy the process as much as the end result. Whether you're hosting a summer gathering or just treating yourself after a long day, our Limoncello Gelato is sure to become a favorite in your dessert lineup.

Ingredients

  • 0.3 cup buttermilk 
  •  coffee-bean granita 
  • large egg yolk 
  • cups cup heavy whipping cream 
  • tablespoons juice of lemon fresh
  • 0.3 cup mascarpone cheese 
  • 0.5 cup sugar 
  •  vanilla pod split
  • 0.5 cup milk whole

Equipment

  • bowl
  • sauce pan
  • whisk
  • kitchen thermometer

Directions

  1. Whisk first 6 ingredients in large saucepan.Scrape in seeds from vanilla bean; add bean.Cook over medium-high heat until bubblesform at edges, stirring occasionally.
  2. Removefrom heat, cover, and let steep 15 minutes.
  3. Whisk egg yolks, sugar, and lemon juicein large bowl until thick and smooth. Slowlywhisk warm cream mixture into yolk mixture.Return custard to same saucepan. Stir overmedium heat until custard thickens enough tocoat spoon and thermometer registers 180°F,about 6 minutes; do not boil.
  4. Pour custardinto medium bowl. Stir in 1/4 cup limoncello.Chill custard until cold, stirring occasionally,at least 4 hours. DO AHEAD: Can be made1 day ahead. Cover and keep chilled.
  5. Process custard in ice cream makeraccording to instructions.
  6. Transfer tocontainer; cover and freeze up to 2 days.S coop gelato into glasses.
  7. Drizzle withadditional limoncello and serve.* An Italian cream cheese; sold at manysupermarkets and at Italian markets.

Nutrition Facts

Calories651kcal
Protein5.17%
Fat75.42%
Carbs19.41%

Properties

Glycemic Index
34.77
Glycemic Load
18.22
Inflammation Score
-8
Nutrition Score
9.9686956755493%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:651.06kcal
32.55%
Fat:55.55g
85.46%
Saturated Fat:33.79g
211.16%
Carbohydrates:32.16g
10.72%
Net Carbohydrates:32.13g
11.69%
Sugar:30.91g
34.34%
Cholesterol:337.44mg
112.48%
Sodium:75.69mg
3.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:18.59mg
6.2%
Protein:8.58g
17.15%
Vitamin A:2265.93IU
45.32%
Vitamin B2:0.39mg
22.78%
Vitamin D:3.35µg
22.35%
Selenium:14.38µg
20.55%
Phosphorus:179.48mg
17.95%
Calcium:175.62mg
17.56%
Vitamin B12:0.76µg
12.59%
Vitamin E:1.57mg
10.47%
Vitamin B5:0.99mg
9.92%
Folate:31.83µg
7.96%
Vitamin B6:0.13mg
6.43%
Potassium:205.8mg
5.88%
Zinc:0.86mg
5.77%
Vitamin B1:0.08mg
5.31%
Vitamin C:3.62mg
4.38%
Vitamin K:4.06µg
3.87%
Magnesium:14.79mg
3.7%
Iron:0.61mg
3.37%
Copper:0.03mg
1.66%
Source:Epicurious