Lemon Chiffon Gelato Recipe

Step 1

In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is pale, thick, and ribbons when lifted, about 2-3 minutes.

Step 2

In a medium saucepan, combine the milk, heavy cream, lemon zest, and fine salt. Heat over medium heat just until steaming and tiny bubbles form around the edges; do not boil.

Step 3

Tempering the yolks: Slowly whisk about 1/2 cup of the hot milk mixture into the yolk-sugar bowl to warm the yolks, then whisk the yolks back into the saucepan with the remaining milk mixture.

Step 4

Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon and reaches 170–175 F (77–79 C). Remove from heat.

Step 5

Stir in the fresh lemon juice and vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl. Refrigerate until completely cold, at least 4 hours or overnight.

Step 6

In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. If desired, add a pinch more salt to help stabilization.

Step 7

Gently fold about one-third of the beaten egg whites into the cold custard to loosen it, then fold in the remaining whites until just combined and smooth; avoid deflating the mixture.

Step 8

Churn the mixture in an ice cream maker according to the manufacturer's instructions until thick and creamy. Transfer to a freezer-safe container and freeze for at least 2 hours to firm before serving.