Lemon Ricotta Gelato

Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 quarts


  • 4 egg yolks
  • 3/4 cup sugar
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 to 2 teaspoons grated lemon zest
  • 1 large pinch sea salt
  • 2 tablespoons limoncello liqueur optional
  • 1 cup whole-milk ricotta


  1. With a whisk or electric mixer, beat the egg yolks and sugar in a bowl until it reaches a pale yellow, creamy consistency.
  2. In a medium saucepan, heat the milk and cream over medium heat until steaming. Gradually add about ½ cup of the hot liquid to the egg mixture, whisking constantly. Blend into the milk mixture, stirring, and cook for about 5 minutes, or until the custard is thick enough to coat the back of a spoon. Stir in the vanilla, lemon zest, sea salt and limoncello (if using). Cool.
  3. Transfer the custard to a nonreactive container, cover and chill for several hours or overnight. Scrape the ricotta into a small strainer positioned over a bowl. Chill for the same length of time.
  4. Thoroughly mix the drained ricotta into the custard. Freeze until firm in an electric ice cream maker.  Shortly before serving, move to the refrigerator or kitchen counter until soft enough to scoop easily.