1.  In a sauce pan over low to medium heat, whisk together the sugar, arrowroot powder, water, and heavy cream. Continue whisking the mixture over low heat until all ingredients are well combined, the sugar has dissolved, and the liquid begins to thicken and bubble - about 15 - 20 minutes.

2.  Remove the pan from the heat and pour the mix into a bowl to cool to room temperature.

3.  Once cooled, cover the bowl and place it in the refrigerator for at least 6 - 8 hours to chill overnight.

 

 

 

4.  When you are ready the make the gelato, assemble your ice cream maker according to the manufacturer's instructions.

5.  Add the lemon juice and zest to the cold gelato mixture and whisk together thoroughly to ensure no separation of the mixture.

6.  Pour the gelato mixture into the ice cream maker and process it according to the manufacturer's instructions.

7.  When the gelato is finished, remove it from the ice cream maker and place it into a sealable container.

8.  Place the gelato into the freezer for at least 2 hours prior to serving.

Notes

- If you do not have an ice cream maker, once the cream and sugar mixture has cooled in the refrigerator overnight, add the lemon juice and zest to the cream mixture and whisk the ingredients thoroughly to prevent separation. Place the gelato into a sealable container and into the freezer. After 45 minutes, remove the container from the freezer and mix the gelato with a heavy spoon or spatula. Continue mixing and freezing every 45 minutes until you reach your desired consistency. Then let the gelato set in the freezer for at least 2 hours prior to serving.