Citrus Gelato

Total Time:
3 hr 50 min
40 min
3 hr
10 min

6 servings

  • 3/4 cup sugar
  • 1/8 teaspoon fine salt
  • 6 large eggs yolks
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/4 cup buttermilk
  • 1 orange, zested, orange reserved
  • Zest of 1 lemon
  • Zest of 1 lime
  • 1 tablespoon white rum or vodka
Watch how to make this recipe.
  • Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan. Gradually whisk in the cream. Then whisk in the milk, buttermilk and citrus zests. Using a wooden spoon, stir the custard constantly over medium heat until it thickens enough to coat the back of the spoon and a thermometer registers between 180 and 185 degrees F, 8 to 10 minutes.

  • Immediately scrape the custard into a 4-cup measuring cup; mix in the rum. Refrigerate uncovered until cold, about 3 hours, stirring occasionally to prevent a skin from forming. Cover until ready to freeze (can be made 1 day in advance).

  • Freeze the custard in an ice cream machine according to manufacturer's instructions.

  • While the custard is freezing in the ice cream machine, peel and trim the ends from the zested orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments onto a cutting board. Cut the segments into 1/2-inch pieces. During the last 10 minutes of freezing time, add the orange segments.

  • Transfer to a container; cover and freeze until ready to serve.

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