Coconut Milk, Lemon Gelato
Servings: 4
Preparation Time: 30 minutes
Ingredients:
- 14 ounces + 1 cup full-fat coconut milk*
- 4 egg yolks** – See Note below.
- 1/2–3/4 cup granulated sugar
- 3/4 cup fresh lemon juice (2–3 lemons)
- 2 heaping tablespoons grated lemon peel
**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Whisk the egg yolks and set aside.
Combine the milks and sweetener in a heavy saucepan over medium-high heat and bring to a simmer. Once the milk is simmering, reduce the heat to low.
Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time. Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time.
Continue cooking the mixture on low and stirring until it thickens up and coats the back of a spoon. Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel.
Place in the fridge or freezer to cool. Once cooled, run through an ice cream maker, freeze it in a loaf pan, or use the Ziploc method.
Notes:
Ziploc method – Simply pour the mixture into a Ziploc bag and freeze. When you are ready to serve the gelato, place the frozen mixture into a blender and blend until smooth!
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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