Ingredients
Equipment
Method
Make the custard
- Heat the whole milk and heavy cream in a saucepan until steaming, about 3 to 5 minutes, with small bubbles forming around the edges (visual cue: steam rising).
- In a bowl, whisk the egg yolks, granulated sugar, and cornstarch until pale and thick, about 1 to 2 minutes (visual cue: the mixture looks lighter and slightly viscous).
- Slowly whisk the hot milk mixture into the egg yolk mixture until fully combined, keeping the whisk moving to prevent scrambling (visual cue: smooth, uniform cream base).
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened to a pudding consistency, about 6 to 8 minutes (visual cue: it coats the back of a spoon).
Flavor, chill, and set
- Remove the saucepan from the heat and stir in the fresh lemon juice, lemon zest, vanilla extract, and salt until smooth and evenly bright (visual cue: a glossy pale-yellow custard).
- Cool completely over an ice bath for about 10 to 15 minutes, stirring occasionally (visual cue: temperature drops and the custard looks smooth and thick).
- Refrigerate at least 4 hours, uncovered or covered, until very cold (visual cue: custard is chilled through and thick).
Churn and freeze
- Churn the chilled custard in an ice cream maker on the lowest setting until dense, about 25 to 35 minutes (visual cue: pale-yellow gelato that holds soft peaks).
- Serve immediately for a soft scoop, or transfer to a container and freeze 1 to 2 hours for firmer texture (visual cue: set but still scoopable).
Notes
For the best dense texture, chill the custard until very cold before churning—warm base can turn out softer and less opaque. Store in an airtight container in the freezer for up to 2 weeks; for easier scooping, let it sit at room temperature 3 to 5 minutes. Freezing is recommended after churning for a firmer gelato. Dietary swap: use lactose-free milk and lactose-free cream to reduce lactose while keeping the creamy custard base.