Rather than the tart sorbet-style lemon gelato you usually buy from the gelateria, this is a soft, creamy gelato with just enough tanginess to balance it out perfectly. It is super easy to make and well worth the effort. I often make this to use up the denuded lemons I have leftover after using the peel for other recipes, Limoncello, for example. So I usually make it without including any zest, but if you have some, it does improve it.
Ingredients
300g Lemon juice (approximately 6 normal-sized lemons)
Zest of 1 Lemon, finely grated (optional)
400g Caster sugar
400ml Cream
500ml Full cream milk
Combine all ingredients in a bowl, stirring until the caster sugar is dissolved.
Chill in the fridge for an hour or so, until cold. If everything was well chilled to start with, you can skip this step.
Pour into an icecream maker and churn until frozen. Store in a plastic container. It will probably need some additional time in the freezer to firm up before serving.
