Melanzana al Limone – Lemon Ricotta Gelato
Discover a delightful Italian frozen dessert recipe that combines creamy lemon ricotta with the zesty essence of fresh lemons. This Melanzana al Limone gelato is perfect for a warm summer evening or a refreshing indulgence any time of year.
Allergens
Milk, Eggs (in ricotta cheese)
Ingredients
- 1. 2 cups whole milk 2. 1 cup heavy cream 3. 1 cup granulated sugar 4. Zest and juice of 3 large lemons 5. 1 1/2 cups fresh ricotta cheese 6. 1/4 teaspoon sea salt 7. 1 teaspoon pure vanilla extract
Instructions
- In a saucepan, combine the milk, heavy cream, sugar, and lemon zest. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Remove from heat and allow to cool for 30 minutes.
- Strain the mixture into a large bowl, pressing on the lemon zest to extract as much flavor as possible. Discard the solids.
- In a separate bowl, combine the ricotta cheese, lemon juice, sea salt, and vanilla extract. Mix well until fully combined.
- Gradually add the cooled milk mixture into the ricotta mixture, whisking constantly to maintain a smooth consistency.
- Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the gelato to an airtight container and freeze until firm, at least 4 hours or preferably overnight.
Chef’s Insight
The key to achieving a creamy texture is allowing the flavors to meld in the refrigerator before churning.
Notes
Be sure to use fresh lemon juice and zest for the best flavor.