Lemon spumone
- Difficulty: Very easy
- Prep time: 10 min
- Serving: 4
- Cost: Very low
- Note + 6 hours resting in the freezer
Listen to the recipe
PRESENTATION
Lemon spumoni from Campania is just the thing for a hot day. Really, it’s the best. This lemon spumoni recipe is super simple. Just cream, milk, fresh lemon, and powdered sugar come together for a cool, fluffy treat that's somewhere between gelato and semifreddo. You know, in southern Italy, people really love how the zesty lemon flavor comes through. Plus, with a sprinkle of lemon zest on top, you get that extra tangy aroma. And it’s fresh, for sure, and different from the heavier ice creams. No need for any fancy gadgets—just mix it up, freeze, and you've got a creamy, moist dessert that wakes you up with every bite. While some might compare it to lemon sorbetto or granita, this lemon spumoni ice cream is way way creamier than the icy stuff at the beach.
In Campania, homemade lemon spumoni often shows up at big family meals or special celebrations—especially when it’s sunny. The best part? How the sweet, creamy base blends with the sharpness of real lemon juice, giving you a refreshing taste with a touch of fancy. This lemon spumoni recipe is like a blend between traditional Italian spumoni and lemon gelato. Pretty much keeps things light but still rich and creamy. People love how you can scoop it straight from the freezer—no churning. It feels like a treat you’d enjoy at a nice spot in Naples or along the Amalfi Coast. Whether it’s a quick weeknight dessert or something to impress friends, this simple lemon spumoni brings a real taste of Campania to your table. Honestly, keeps everyone coming back for seconds on those sunny afternoons. It’s the kind of dessert that’s like a mini-vacation with every spoonful—capturing the heart of Italian summer in a bowl. Seriously good.
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INGREDIENTS
- Fresh liquid cream 1.9 cups (450 g)
- Whole milk 0.8 cup (200 g)
- Lemon peel 2 tsp (4 g) - (from 2 lemons)
- Lemon juice 2 oz (55 g)
- Powdered sugar ¼ cup (30 g)
- For garnish
- Lemon peel to taste
How to prepare Lemon spumone
To prepare the lemon spumone, pour the milk and the cream into a large baking dish 1, then add the grated lemon zest 2. Also squeeze in the lemon juice 3.
Add it to the mixture 4 together with the powdered sugar 5. Mix thoroughly with a whisk 6.
The mixture is ready when it is smooth and free of lumps 7, then cover the baking dish with plastic wrap 8 and transfer it to the freezer for about 2 hours. After resting, the mixture will begin to firm up 9.
Stir it with a fork to break up the ice crystals that have formed 10. Cover it again with plastic wrap 11 and place it back in the freezer for another 4 hours. Once completely frozen, scoop out pieces with a spoon 12.
Transfer them to the blender 13. Blend until you obtain a smooth, soft and frothy cream 14. Spoon the lemon ice cream into serving bowls 15 16.
Finish with some lemon zest 17. Serve your lemon spumone immediately 18.