Gelato al Limone
(Lemon Ice Cream)
Ingredients:
Thickly pared zest and juice of 3 lemons.
4 oz (100 grams) superfine sugar
8 fl oz (225 ml) heavy cream or double cream
Directions:
Place the pared lemon zest, 8 fl oz (225 ml) water and the sugar in a saucepan and bring to a boil.
Boil for 2 minutes, then remove from the heat and leave to cool.
Strain the syrup into a bowl and finely chop the zest.
When cold, add the chopped zest, lemon juice and cream to the syrup.
Pour into an ice cream machine and freeze according to the manufacturer's instructions.