Gelato al limone con pochi grassi

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with fewer calories

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and adds a nutty flavor

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener with fewer calories

Zest the lemons to capture the essential oils.

Juice the lemons until you have a sufficient amount of juice.

Combine water and sugar in a saucepan over medium heat until the sugar dissolves completely.

Add the lemon juice and zest to the sugar mixture, stirring well.

In a separate bowl, whisk together milk and heavy cream until combined.

Mix the cornstarch with a small amount of cold water to create a slurry.

Add the cornstarch slurry to the lemon mixture, stirring continuously until it thickens slightly, about 2-3 minutes.

Remove from heat and let the mixture cool to room temperature.

Once cooled, stir in the vanilla extract and salt.

Chill the mixture in the refrigerator for at least 2 hours.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the gelato to a lidded container and freeze for at least 4 hours until firm.

Serve the gelato in bowls or cones, garnished with lemon zest if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens