Limoncello Gelato

Vegetarian
Gluten Free
Health score
2%
Limoncello Gelato
45 min.
4
705kcal

Suggestions


Indulge in the refreshing taste of Italy with our delightful Limoncello Gelato, a creamy and zesty dessert that is perfect for warm weather or any special occasion. This vegetarian and gluten-free treat brings a burst of citrus flavor to your palate, combining the sweetness of sugar and the bright notes of fresh lemon juice with the richness of mascarpone cheese and heavy cream.

Made from scratch, our Limoncello Gelato is a labor of love that promises to impress your family and friends. With just a few simple ingredients, you can create a luxurious gelato that rivals anything you'd find in a gelateria in Italy. The process might take a little time, but the result is well worth the wait! Imagine scooping smooth, creamy gelato from your freezer and drizzling it with a touch more limoncello for that extra zing.

This recipe serves four, making it a perfect dessert for a cozy dinner or an elegant gathering. Each serving offers a guilt-free indulgence, with a balanced caloric breakdown that lets you enjoy a little luxury. Whether you savor it on a hot summer day or serve it at a dinner party, our Limoncello Gelato will leave everyone asking for seconds. So grab your ice cream maker and get ready to whip up this Italian classic that’s sure to become a cherished favorite!

Ingredients

  • 0.3 cup buttermilk 
  •  coffee-bean granita 
  • large egg yolk 
  • cups cup heavy whipping cream 
  • tablespoons juice of lemon fresh
  • teaspoon lemon zest finely grated
  • 0.3 cup limoncello for serving
  • 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

Calories705kcal
Protein5%
Fat72.87%
Carbs22.13%

Properties

Glycemic Index
34.77
Glycemic Load
18.22
Inflammation Score
-8
Nutrition Score
10.024347712164%

Flavonoids

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

Nutrients percent of daily need

Calories:704.88kcal
35.24%
Fat:55.55g
85.46%
Saturated Fat:33.79g
211.17%
Carbohydrates:37.96g
12.65%
Net Carbohydrates:37.88g
13.78%
Sugar:36.6g
40.67%
Cholesterol:337.44mg
112.48%
Sodium:75.72mg
3.29%
Alcohol:4.73g
100%
Alcohol %:2.33%
100%
Caffeine:18.59mg
6.2%
Protein:8.58g
17.17%
Vitamin A:2266.18IU
45.32%
Vitamin B2:0.39mg
22.8%
Vitamin D:3.35µg
22.35%
Selenium:14.39µg
20.55%
Phosphorus:179.54mg
17.95%
Calcium:176.29mg
17.63%
Vitamin B12:0.76µg
12.59%
Vitamin E:1.57mg
10.48%
Vitamin B5:0.99mg
9.94%
Folate:31.9µg
7.97%
Vitamin B6:0.13mg
6.47%
Potassium:206.6mg
5.9%
Zinc:0.87mg
5.77%
Vitamin B1:0.08mg
5.33%
Vitamin C:4.26mg
5.17%
Vitamin K:4.06µg
3.87%
Magnesium:14.86mg
3.72%
Iron:0.61mg
3.39%
Copper:0.03mg
1.68%
Source:Epicurious