Lemon-Lime Gelato

The Chef
Anthony Mangieri of Una Pizza Napoletana

Servings
Serves 6

Ingredients
Zest of 2 large lemons
Zest of 2 large limes
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 cup plus 2 tablespoons granulated sugar
1 cup heavy cream
1 tablespoon each, finely chopped lemon and lime zest

Cooking Instructions
In a saucepan, add the zest from the 2 lemons and 2 limes, lemon juice, lime juice, sugar, and 2 cups water. Stir and bring to a boil. Simmer for 2 to 3 minutes until the sugar dissolves. Strain and set aside to cool.

Mix the citrus syrup with
the heavy cream. Transfer to an ice-cream machine, and proceed according to directions. When the ice cream starts to firm up, add the 1 tablespoon each of lemon zest and lime zest and continue processing.

If an ice-cream machine
is not available: Mix the lemon-lime zest with the cream mixture and pour into ice-cube trays. When frozen, grate the ice cubes with a cheese grater.

Photograph by Mitchell Feinberg