Gelato di Limone

Lemon Ice Cream

Aroma is the clue to successful lemon ice cream. Here it is extracted from the rind, which is boiled with water and sugar to make a syrup.


  • ¾ cup water
  • Peel of 2 lemons (outer skin with none of the white pith beneath), about ¼ cup, tightly packed
  • ½ cup granulated sugar
  • cup freshly squeezed lemon juice
  • cup heavy cream


  1. Put the water, lemon peel, sugar, and lemon juice in a small saucepan and bring to a boil. Boil for 2 minutes, then strain the syrup into a bowl. Let it cool completely.
  2. When ready to put it into an ice cream maker, stir in the heavy cream, then freeze immediately in the ice cream maker according to the manufacturer’s instructions.