400 gr. full fat milk
300 gr. heavy whipping cream
150 gr. brown sugar
½ vanilla pod or 2 tbsp vanilla extract
2 egg yolks
1 tbsp fresh lemon juice
Zest from 1 lemon
Zest from 1 lime


1.In a medium heavy saucepan, heat in medium temperature (do not allow to boil) milk, cream, and half of sugar. Stir the mixture constantly to dissolve sugar.
2.Add lemon zest, lime zest and the vanilla pod.
3.In a bowl, beat egg yolks with the rest of sugar to combine. Add lemon juice and continue beating.
4.Combine gently the two mixtures and stir constantly. Take care not to bake the eggs.
5.Continue stirring in low temperature, as for the eggs to pasteurize and the mixture to homogenize.
6.Remove from the heat when the mixture forms thick custard.
7.Place a plastic wrap onto the surface of custard and let it out of the fridge to come to a room temperature.
8.Refrigerate overnight for 10 hrs.
9.Next day, freeze in an ice cream maker according to the manufacturer’s instructions.
10.Serve immediately for soft consistency or freeze at least 2 hours for a firmer consistency.


  1. Place ice cream bowl overnight in the freezer.
  2. If you don’t have an ice cream maker, stir mixture once an hour and place it to the freeze, until you have a fluffy ice cream. For better result you should use a mixer (hand or stand), so you have a soft airy ice cream.
  3. The original Italian gelato is served at -12o Celsius, as it has a soft consistency.

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