Lemon ice cream – Gelato

Have you ever tried Italian lemon ice cream, popularly called gelato? Even if you haven’t, now you have the opportunity to make this traditional Italian dessert. You need only a few ingredients – the main ones are grated lemon peel and lemon juice. The recipe is below.

Preparation time: 45 minutes to prepare and 3-12 hours to freeze
Servings: 6-8 balls

Ingredients:
1 cup coconut milk
1 cup coconut sugar
5 egg yolks, scrambled
3 tbsp grated lemon peel
¾ cup lemon juice
2 cups full fat coconut cream

Decoration:
fresh basil leaves
grated lemon peel

Instructions:
1. Heat the coconut milk in a smaller pot at 175 °C. Add the coconut sugar and stir until it melts. Separate a small part of the resulting mixture and mix with scrambled egg yolks, then put everything back in the pot and add grated lemon peel. Lower the temperature and cook until the mixture thickens, then remove from the heat before it boils.
2. Add the lemon juice and coconut cream – use only solid parts of cream, then mix everything well. Pour the resulting mixture into the pre-frozen bowl and put it into the freezer to harden and freeze, for at least 3 hours, and preferably overnight (for about 12 hours).
3. Take the ice cream from the freezer before consuming it, and leave it at room temperature for about 30 minutes, then serve.
4. Decorate the ice cream with fresh basil leaves and grated lemon peel.
5. Serve and enjoy.