I’ve spent my life searching the best ice creams out there and, for me, nothing tops a real Italian gelato. The problem is it’s hard to find a real, authentic Italian gelato here in the United States. It usually ends up being standard ice cream trying to be passed off as gelato. This leaves me with two options: Fly to Italy to get the real stuff, or make it myself.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Gather all of your ingredients.
Peel the lemons and set aside peels.
Put the water, lemon juice, sugar, and the lemon peels into a pot.
Boil the juice mixture for 3 minutes, stir occasionally, making sure the sugar completely dissolves.
Allow lemon syrup to cool and remove lemon peels.
Mix milk, heavy cream, and lemon syrup in a bowl.
Place ice cream base into an ice cream machine and freeze according to the manufacturer’s instructions.
#SpoonTip: Don’t have an ice cream maker? Add a shot or two of limoncello and make this into a no-churn gelato recipe
Remove from the ice cream maker and either store in the freezer in an airtight container or serve immediately.