500 ml (2 cups) milk or cream
150g sugar (3/4 cup)
4 egg yolks
A piece of lemon zest (optional)
Pour the milk cream, half of the sugar and, or lemon zest into a saucepan and bring it to boil. When first bubbles begin to appear, take it immediately off the heat.
When the milk has cooled it should not be hot or it will cook the egg. Put the egg yolks into an electric mixer together with the other half of the sugar. Beat at a high setting until the egg yolks and sugar have been totally combined and developed a creamy quality.
Slowly add your cooled milk or lemon zest if using, Mix until everything is well dissolved.
Transfer the mixture back into the saucepan. Now begins the one slightly tricky part of the process: you want to heat the mixture gently until the eggs thicken it into a thin custard.
Once the mixture has thickened, remove it from the heat, pour it into a bowl and chill the mixture in the fridge.
Pour the batter into an ice cream maker and proceed per the instructions that came with the machine.
^Don’t have an ice cream maker? Well, you can make gelato without an ice cream maker by simply putting the batter in a large, covered container into the freezer. After about an hour.