- Makes: 4
- What You Need
- 6 to 7 lemons (enough for 1 1/2 cups lemon juice)
- 1 1/2 cups 2% milk
- 3/4 cup white sugar
What To Do
In a medium saucepan, combine 1 ½ cups milk and ¾ cup sugar. Over medium heat, heat until the sugar fully dissolves when stirred; do not boil. Transfer to a bowl and let reach room temperature.
Meanwhile, juice enough for 1 ½ cups lemon juice (about 6 lemons). Stir the lemon juice into the milk mixture, then place in the refrigerator and chill for at least 3 hours.
When ready, churn in an ice cream maker. Serve immediately for soft serve consistency, or freeze for another about 2 hours for a firmer consistency. (Try to avoid freezing overnight; the gelato becomes rock-hard. However if you do, we found you can bring it back to the soft serve texture by running it through a food processor.)