Lemon Gelato
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup Volcano Burst lemon juice
- 1 pinch salt
Instructions
- In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is just about to simmer. Do not let it boil.
- Once the sugar has dissolved, remove the saucepan from the heat and stir in the Volcano Burst lemon juice and a pinch of salt until well combined. Let the mixture cool to room temperature.
- This allows the flavors from the lemon to infuse into the milk and cream.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft and creamy consistency.
- Once churned, transfer the gelato to a freezer-safe container and freeze for at least 4 hours, or until firm.
- Before serving, let the gelato sit at room temperature for a few minutes to soften slightly.
- Scoop the Lemon Gelato into bowls or cones and serve immediately.
Note
Enjoy your refreshing and creamy Lemon Gelato!