Limoncello gelato

5 minutes + infusing + freezing
■ Serves 6 ■ EASY

No ice-cream machine required. Just put it in the freezer and forget about it.

lemons 3, fat and juicy, zested and juiced
icing sugar 190g
double cream 450ml
limoncello from the freezer, 3 tbsp (optional)

■ Finely grate the zest of the lemons into a bowl, then add their juice Stir in the sugar and leave for 30 minutes. Whip the cream with the ice-cold iimoncello (or 3 tbsp ice-cold water) until softly whipped, then whisk in the lemon juice mixture. Turn into a tub and put in the freezer - there's no need to stir. Freeze overnight.
■ To make Iimoncello qelato wedges: halve lemons lengthways, scoop out their flesh and fill with the ice-cream mixture and freeze. Cut in half again lengthways on serving. (Use the juice from the abandoned flesh to make some fresh lemonade.)

Limoncello gelato