Inspired by my recent trip to Italy but with an absence of an ice-cream maker, here is my easy version of Gelato, one which you can achieve at home.
300 ml double cream
200 g condensed milk
2 tablespoons grated lemon zest
50 ml Limoncello (plus more to serve on top, if you wish)
Whisk all the ingredients together until soft peaks form and then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer. I like to pour some more Limoncello before serving.
Serve on its own, with crumbled cookies or fill a waffle cone for an authentic feel.