Lemon ice cream

Lemon ice cream

Gelato al limone

By
From
Venice
Serves
4
Makes
650 ml
Photographer
Helen Cathcart

Delicious on its own and also for the sgroppino drink or serve with the Venetian pear tart.

Ingredients

Quantity Ingredient
160g caster sugar
250ml milk
2 lemons, zested and juiced
250ml double cream

Method

  1. Dissolve the sugar into the milk with the lemon zest in a saucepan over a medium heat. Stir with a wooden spoon and as soon as you can’t feel any granules of sugar left remove from the heat and pour through into a fine sieve into a bowl. Stir in the double cream and lemon juice. Allow to cool to room temperature then churn in an ice cream machine.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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