Mmmm, lemon gelato time. This was another favorite of ours while on our honeymoon. Actually, the best lemon gelato we had was in Paris as well. The recipe I used called for milk, sugar, egg yolks, grated lemon peel, fresh lemon juice, and heavy cream. As with my other gelato attempts I substituted milk with almond milk. Also, because our freezer is starting to fill up with gelato I decided to half the ingredients and make less gelato. Unfortunately I need to let me mixture sit overnight so the flavors can blend and compliment each other. Based on the liquid taste test, the mixture does not have the sour face zing I expect from a lemon flavored gelato. I also want more of a clear/white color instead of the yellow/creamy color. Nevertheless I need to give the mixture a fair test by freezing, tasting, and reporting back tomorrow.
Taste test update. The texture was perfect. Even after freezing the gelato was very dense but pliable. As suspected though the taste was too creamy for an Italian lemon gelato. The mixture of milk, cream, and eggs would be perfect for a creamy gelato such as chocolate, nuttella, vanilla, etc. I might return to the balance of ingredients used here for when I attempt another chocolate or white chocolate gelato.
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