| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 395 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 5 g |
| Cholesterol | 268 mg |
| Sodium | 108 mg |
Reviews
Hi guys! Do you think I could use Limoncello instead of rum?
I made this. Awesome stuff. Just had a question, if i double the batch of gelato, does the yolk double too? Or it doesn’t work that way?
Superb! So creamy & delicious. Another beautiful dessert from Giada! I substituted orange extract (1 tablespoon) for the rum. Perfectly yum.
Your Citrus “Gelato” looked so good we thought we’d make it in a commercial gelato machine, here at Gelato di Riso in St. Louis. We incorporated the zest into an existing Aroma Panna recipe, adding the cut up orange at the end as an “Arabeschi” (mix-in). It turned out beautifully, tastes wonderful and I think our customers will love it. Wish I could post a picture of it, because it looks great!
this is ice cream, not gelato
This is by far the best gelato I have ever had! It was so creamy and light could not get enough of it! I would go out and buy an ice cream maker just to make this recipe. I used Limoncello instead of rum and it turned out superb. Would not change a thing except for a bigger ice cream maker!
Absolutely delicious!!!! I used vodka in my batch instead of rum and didn’t taste like alcohol. Personally I don’t see how just a tablespoon would make it taste like too much alcohol. A must try simple recipe.
It was very rich, maybe a little too rich. I have this problem that when I make ice cream/gelato in the ice cream machine and put it in the freezer they get very solid.
I could taste alcohol in it, and it was kind of strong. I also thought it was a bit too orange-y.
I could taste alcohol in it, and it was kind of strong. I also thought it was a bit too orange-y.
Delicious, very refreshing! Would definitely make again. Helpful hints: zest in short, quick strokes so zested pieces of fruit are tiny, especially the orange; also zest will fall to bottom of chilled bowl so make sure you stir it well before freezing in your machine or you will have clumps of zest. As good as all three zests taste, next time I will leave out the lemon and lime zests and make orange creamsicle gelato!