If you love lemons, this gelato is a must-try! The Limoncello Gelato with Vanilla Lemon Curd Swirl is sweet, creamy, and smooth, with just a touch of tart lemon sour that makes you want to dive in for another spoonful.
Looking for a zesty limoncello gelato recipe?
This recipe takes classic ice cream to a whole new level with its vibrant lemon flavor. Instead of just lemon juice, we use limoncello. This zesty lemon liqueur infuses the gelato with a complex citrus punch. The sweetness of the limoncello perfectly balances the tartness, creating an unforgettable flavor experience. The best part? Making your own gelato lets you control the quality of ingredients. You can adjust the sweetness or limoncello intensity to create your perfect summer treat.
Lemon desserts are one of our favorite ways to celebrate summer. That’s why we love this limoncello gelato. It combines refreshing ice cream with citrusy limoncello for a bright, zingy lemon dessert. It’s like lemon curd or lemon pie in the form of ice cream!
What Is Gelato?
Gelato’s history stretches back centuries, with origins possibly dating as far back as 3000 BC to Asian cultures enjoying crushed ice flavored with ingredients like fruits and juices. However, its evolution into the form we know and love today is largely credited to the Italians.
Some accounts suggest that the story begins with a Renaissance artist and architect named Bernardo Buontalenti. In the 16th century, Buontalenti is said to have created a forerunner to modern gelato for the court of Catherine de Medici. This early version likely wasn’t quite the gelato we enjoy today, but it was a significant step in its development.
Following Buontalenti’s innovation, gelato spread throughout Italy and eventually across Europe. Shops dedicated to this delightful frozen treat began popping up, passing down the tradition from generation to generation. The 18th century saw gelato introduced to the Americas by Italian immigrant Giovanni Biasiolo, bringing its refreshing flavors to a new continent.
What you’ll love about this recipe:
What You Need to Make Limoncello Gelato
How to Make Lemon Gelato
- In a large bowl, whisk egg yolks and sugar until smooth and pale.
- Heat milk and cream in a medium saucepan over medium heat until simmering (small bubbles around the edges).
- Slowly whisk the hot milk mixture into the egg yolks. Then, return everything to the saucepan and cook over medium heat, stirring constantly, until thickened (coats the back of a spoon). This should be around 170 degrees Fahrenheit.
- Chill custard with limoncello in a bowl over an ice bath for at least 4 hours.
- Before churning, follow your ice cream machine’s instructions. Churn the base until set.
- In an airtight container, layer half the gelato with dollops of lemon curd, swirled with a knife. Sprinkle with half the shortbread cookies. Repeat layers with remaining gelato, lemon curd, and shortbread crumbs.
- Seal the container and freeze overnight.
- Scoop and enjoy!
Expert Recipe Tips
- Fresh, room-temperature egg yolks are essential. They thicken the gelato base and create a smooth texture. Separate the eggs carefully to avoid any whites sneaking in, which can make the gelato cloudy.
- When whisking the hot milk mixture into the egg yolks, do it slowly to prevent the yolks from scrambling. You’re essentially tempering the eggs, gradually increasing their temperature.
- After cooking, chill the custard completely in the refrigerator for at least 4 hours or even overnight. This allows the custard to thicken properly and results in a smoother gelato texture.
- Grate a little lemon zest into the gelato mixture for extra citrusy goodness.
How to Store
Homemade gelato is best enjoyed fresh, but it can be stored in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the gelato before sealing the container.
Get ready to be transported to a sunny Italian lemon grove with every delicious scoop of your homemade limoncello gelato! If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!
Limoncello Gelato with Vanilla Lemon Curd Swirl
ItalianEquipment
Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup limoncello
- 3/4 cups vanilla bean lemon curd - see notes for link
- 1/2 cup shortbread crumbs
Instructions
- In a large bowl, whisk the egg yolks and sugar until pale and smooth.
- In a large saucepan, heat the milk and cream over medium heat until the edges just start to have bubbles around them and steam is rising from the surface.
- In a slow steady drizzle, whisk the hot milk into the egg mixture. Pour back into the saucepan and return to medium heat, stirring, and cook until the mixture has thickened a bit coats the back of a spoon (about 170 degrees).
- Transfer to a bowl placed in an ice bath and stir in the limoncello. Allow to cool before covering to cool completely in the fridge for 4 to 6 hours.
- When ready to make the ice cream, read over the manufacturers instructions for your ice cream maker (I keep my attachment in my big freezer at all times – always prepared for ice cream).
- Churn the egg base and just before until set. Spoon half into an airtight container. Place several dollops of the lemon curd on the gelato and swirl with a knife.
- Sprinkle with half the shortbread cookies. Repeat with the remaining gelato, lemon curd, and shortbread.
- When done, seal the container and let freeze over night.
- Scoop and serve.
Video
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Recipe FAQs
can you send me the link for the vanilla bean lemon curd. The link in the recipe isn’t working
Sure thing Anna, here is the link https://passthesushi.com/lemon-curd/ Please let me know if you make this and snap a pic to show! <3
I have been making ice cream for about a year now and my family says this may be their favorite yet! Is it possible though to add the shortbread chunks in the ice cream machine in the last few minutes?
That is a great question, Haley. I would say, that depends on your ice cream machine. I had previously been using the KitchenAid attachment when making ice cream and felt that things didn’t mix terribly well at the end. However, if your confident with your machine – go for it!