Lemon ice cream has the perfect balance of sweet-tart ratio, that is both refreshing and enticing. While not quite an authentic lemon gelato recipe, this is a close smooth, creamy cousin and is bursting with fresh lemon flavor!
In a large mixing bowl, whisk together all ingredients until sugar dissolves. Wait 1 minute, then check bottom of glass bowl to see if sugar is really dissolved, if settlement, then continue whisking.
Pour mixture into ice-cream maker freezer drum (frozen for at least 10 hours prior to making lemon ice cream) and process according to manufacturers instructions. Mine was about 25 minutes.
Transfer lemon gelato to loaf pan, 2 qt glass or plastic container with lid and freeze until desired hardness, at least 4 hours or overnight.
Make sure the machine freezer drum has been frozen at least 12 hours, I do not recomend makign a second batch of ice cream without refreesing the container completely.
Place the storage container in the freezer while you assemble and make the lemon gelato.
Be sure to dissolve the sugar completely for the creamiest gelato ever! You may let it sit in the fridge for 30 minutes, then whisk well, this will speed up the process. Or use a hand mixer with a whisk attachment and whisk for 2-3 minute son medium-high.
Use room temperature lemons to extract the most juice from the lemon, gently roll with your palm before slicing in half and squeezing. Or pop it in the microwave for 10 seconds.
Before you juice your lemons, be sure to wash, dry and then zest the lemons, makes it much easier than doing it after you sliced them -- again, don't ask me how I know! ;-)
Get it back into the freezer as quickly as possible!