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.
1 cup white sugar
2 cups milk
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.
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.
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.
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.
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.