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 Delicious Italian Lemon Gelato

Image by stu_spivack via Flickr

Note: Lemon Gelato can be served in scooped-out lemon shells for a different presentation. Substitute orange, lime or grapefruit juice and rind for variety.

Ingredients

*1 c/ 250 ml heavy/double cream
*1 c/250 ml full-fat milk
*1 c/ 200 g granulated white sugar
*juice and grated rind of 2 lemons
*6 large whole lemons (optional)
*Mint or lemon balm leaves for garnish

Preparation

1. In a heavy sauce pan, mix together the cream, milk and sugar. Heat gently with stirring  just until the sugar is dissolved. Transfer to a bowl, cover and place in the freezer until slightly frozen.
2. Strain the lemon juice. Remove the now-mushy cream mixture from the freezer, add the lemon juice and rind and beat well. Immediately transfer to an ice cream maker and freeze according to manufacturer’s instructions.
3. If using the lemon shells to serve Italian Lemon Gelato, cut the tops off the lemons and scoop out the insides. This can be saved for another use (lemonade!). Trim the bottom off the shells so they will stand upright, or place into small bowls or dessert dishes to support. Fill the shells generously with the Italian Lemon Gelato and decorate with mint or lemon balm leaves. Serve immediately.

Try Italian Lemon Gelato with Lemon Chile Shortbread, Biscotti, Coconut Rice Fritters or Pecan Pound Cake.

Need more frozen treats? Try Death by Chocolate Ice Cream and Lemon Curd Frozen Yogurt.