I absolutely love all things lemon...even this gelato in the middle of winter! I made this recipe months ago but decided to wait for some warmer weather to share it with you! If you love lemon and low carb desserts, make sure to head over to All Day I Dream About Food's Luscious Low Carb Lemon Desserts Round Up!! Even if you aren't a lemon lover, check out Carolyn's website anyway! She has a ton of amazing looking dishes and desserts...and she loves Swerve as much as I do so her treats are low to no sugar!!
Dairy Free Lemon Gelato
Serves: 4
Ingredients
- 1 can full fat coconut milk
- 1 cup non-dairy milk
- 4 egg yolks
- 1/2-3/4 cup granulated sweetener ( I used Swerve for no sugar option)
- 3/4 cup fresh lemon juice (2-3 lemons)
- 2 heaping tbsp grated lemon peel
Instructions
- Whisk the egg yolks and set aside
- Combine the milks and sweetener in a heavy saucepan over medium high heat and bring to a simmer
- Once the milk is simmering, reduce the heat to low
- Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time
- Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time
- Continue cooking the mixture on low and stirring until it thickens up, coats the back of a spoon
- Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel
- Place in the fridge or freezer to cool
- Once cooled, run thru an ice cream maker or freeze it in a loaf pan or use the ziploc method*
Notes
*I haven't tried this, but you simply pour the mixture into a ziploc and freeze. When you are ready to serve the Gelato, place the frozen mixture into a blender and blend until smooth!
