You can’t go wrong with this easy, refreshing lemon gelato.

Prep Time : 4:00 | Cook Time : 0:25 | Total Time : 4:25 | Serving : 8 person.

Ingredients

• 8 lemons

• 1 cup white sugar

• 5 eggs

• 2 cups milk

Method

• Step 1

  Cut lemons in half lengthways. Using a small sharp knife, cut between fruit and pith (this makes it easier to remove pulp later). Juice lemons. Remove pulp from lemon shells. Set shells aside.

• Step 2

  Place 1 cup of lemon juice and 1/2 cup of sugar into a saucepan over mediumhigh heat. Cook, stirring, for 5 minutes or until syrup comes to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until syrup has reduced by half. Pour into a bowl to cool.

• Step 3

  Using an electric mixer, beat eggs and remaining 1/2 cup sugar in a bowl for 4 minutes or until pale and thick. Stir in milk. Transfer to a saucepan. Cook, stirring, over medium heat for 8 minutes or until custard thickens and coats the back of a metal spoon (don’t allow mixture to come to the boil). Remove from heat.

• Step 4

  Stir lemon syrup into custard. Pour into a 4-cup capacity airtight container. Set aside to cool. Cover and freeze for 5 to 6 hours or until almost set.

• Step 5

  Transfer to a food processor. Process until smooth. Spoon into reserved lemon shells. Smooth tops. Cover with plastic wrap. Freeze for 4 hours or until firm. Use a hot knife to cut shells in half. Serve.