Lemon gelato (with Limoncello)

IMG_0003smPlain base
1/4 cup lemon juice (about 1 large lemon)
zest of 1 lemon (thoroughly washed and scrubbed, preferably organic)
1 tbsp Limoncello (optional)

Prepare plain base according to directions, and cool in the refrigerator at least 4 hours, or overnight. When the base is cold enough, add zest, juice and Limoncello (if using) and process in your ice cream maker.

Adapted from The Ciao Bella Book of Gelato and Sorbetto

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