Lemon Drizzle Gin Gelato

Lemon Drizzle Gin Gelato

Sharing is caring!

A zingy gelato recipe, perfect for those summer days.

Gelato is not simply the Italian word for ice cream. It is a dessert in its own right. It has a silkier, denser, less airy texture than ice cream and is packed with flavour.

Easy to make and at 4 to 8% fat compared to ice cream's 14 to 25% it is easier on the hips. Who am I kidding?! But I think you will find the combination of flavours irresistible.

Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Total Time 30 minutes
Servings 1 litre


  • 600 ml whole milk
  • 50 ml gin Use your favourite. Although Sipsmith's Lemon Drizzle Gin seems made for this recipe.
  • 120 ml double cream
  • 180 g sugar
  • 45 g skimmed milk powder
  • 1 tsp cornflour
  • 2 tbsp lemon curd


  1. Place the milk and cream in a saucepan over a medium heat. Don't add the gin yet!

  2. Combine the sugar, milk powder and cornflour in a bowl.

  3. Use a thermometer to measure the temperature of the milk and cream mixture. When it reaches 40 degrees c add the combined dry ingredients to the liquid.

  4. Whisk and keep stirring until the mixture reaches 85 degrees c.

  5. Fill your sink with cold water and plunge your pan into the water.

  6. Stir to bring the temperature down to 10 degrees c within 30 minutes.

  7. Pour into a plastic tub and store in your fridge overnight.

  8. Pass the chilled liquid through a fine sieve to remove any lumps.

  9. Now add the gin!

  10. Churn the ginny custardy mixture in an electric ice cream machine until frozen.

  11. Scoop out into a plastic tub.

  12. Add 2 tbsp lemon curd on top of the gelato. Using the wrong end of a spoon swirl the curd into the gelato.

  13. Eat!

Recipe Notes

Gelato has a higher ratio of milk to cream than ice cream and doesn't incorporate egg yolks. Less fat to coat the tongue means the flavours in gelato are intensified. And while ice cream contains as much as 50% air with gelato you only get 25 to 30%. 

All it requires to make is a little patience. You don't even need an ice cream machine. It just means a bit more work. You will need to remove the tub from the freezer every half hour or so, whisk to break up the ice crystals, then place the tub back in the freezer. The more you whisk the smoother the gelato.

Try it and I think you will be delighted with this zingy dessert.


Leave a Reply

Your email address will not be published.

Recipe Rating