Notes

1. In a saucepan, heat the milk, cream, and half of the sugar over medium heat until it just begins to simmer. Remove from heat.
2. In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.
3. Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
4. Return the combined mixture to the saucepan.
5. Cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon. Be patient; this step may take around 10-15 minutes.
6. Remove from heat and stir in the lemon zest and juice.
7. Allow the mixture to cool to room temperature, then refrigerate it for at least 4 hours or overnight.
8. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
9. Transfer the gelato to a lidded container and freeze for a few hours until it reaches your desired consistency.