Gelato al limone

Carefully wash the fresh lemons. Zest 10 grams of lemon zest, ensuring to avoid the bitter white pith. Set aside the lemon zest. Squeeze the fresh lemons to obtain 200 grams of fresh lemon juice and strain it to remove any pulp or seeds.

In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the granulated sugar is completely dissolved and the mixture forms a clear simple syrup. Remove from heat and let it cool completely.

In a separate medium saucepan, combine the whole milk and heavy cream. Add the lemon zest to the mixture. Heat over low-medium heat, stirring gently, until the mixture is warm but not boiling. Remove from heat and let it steep for 15 minutes to infuse the lemon zest flavor.