Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Keep ice cream covered with foil, plastic wrap or BPA free reusable silicone covers.