In a medium bowl, whisk the cream, milk, salt, ⅓ cup of the sugar, and the lemon zest thoroughly. Heat milk mixture over medium-low heat to a simmer, stirring with a spatula often to dissolve the sugar and salt. Do not scald the mixture.

Combine the remaining ¾ cup of sugar and the egg yolks and whisk until the egg yolks have become lighter in color and fluffy. Strain the hot milk mixture to remove the zest. Then slowly add a small amount of hot mixture to the egg mixture (about ¼ cup at a time) to temper the eggs, whisking constantly. Once all the milk mixture has been added and combined, whisk in the vanilla extract. Let the base cool in the refrigerator for about 30 minutes to an hour - covered.

Remove from the refrigerator, whisk again and place the contents into your ice cream machine or gelato maker and mix per your machine’s manufacturer's instructions until thickened and creamy (or click HERE for a churn by hand method). It will resemble a soft serve consistency. Our gelato machine takes about 40 minutes to make this recipe.

Once done, remove from machine and place gelato in an airtight container that is freezer safe. For best results, we recommend freezing overnight, or for at least 2-4 hours, before enjoying.