Lemon Cherry Gelato
220kcal
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup chopped dried cherries
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Equipment
- medium saucepan
- ice cream maker
- freezer-safe container
- spatula
- mixing bowl with lid
Method
- In a medium saucepan, combine the heavy cream, milk, and sugar over medium heat. Stir until the sugar dissolves completely, about 3–4 minutes. Do not let it boil.
- Remove from heat and whisk in the lemon zest, lemon juice, vanilla extract, and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes, until thick and creamy.
- Fold in the chopped dried cherries during the last 2 minutes of churning to distribute them evenly.
- Transfer the gelato to a freezer-safe container, smoothing the top with a spatula. Cover and freeze for at least 4 hours or until firm. Let sit at room temperature for 5–10 minutes before scooping.
Nutrition
Calories220kcalCarbohydrates23gProtein2gFat14gSaturated Fat9gPolyunsaturated Fat0.5gMonounsaturated Fat3gTrans Fat0.2gCholesterol55mgSodium45mgPotassium100mgFiber0.5gSugar21gVitamin A610IUVitamin C4mgCalcium80mgIron0.2mg
Notes
For a lighter version, use coconut milk. Add chia seeds for fiber or monk fruit sweetener for a lower glycemic load. Press parchment on top before freezing to prevent ice crystals. Let sit at room temp 10 min before scooping.