One last culinary fling ...

On the eve of my departure to Sydney, I decided to embark on one final culinary adventure in my kitchen. And, to no one's surprise, it was enjoyed by all. So, here's the recipe ...

Lemon Gelato
8 lemons
1 cup white sugar
5 eggs
2 cups milk

1. Cut lemons in half lengthways. Using a small sharp knife, cut between fruit and pith (this makes it easier to remove the pulp later). Juice lemons. Remove pulp from lemon shells. Set shells aside.
2. Place 1 cup of lemon juice and 1/2 cup of sugar into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until syrup comes to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until syrup has reduced by half. Pour into a bowl to cool.
3. Using an electric mixer, beat eggs and remaining 1/2 cup sugar in a bowl for 4 minutes or until pale and thick. Stir in milk. Transfer to a saucepan. Cook, stirring, over medium heat for 8 minutes or until custard thickens and coats the back of a metal spoon (don't allow mixture to come to the boil). Remove from heat.
4. Stir lemon syrup into custard. (This will curdle, but that's okay.) Pour into a 4-cup capacity airtight container. Set aside to cool. Cover and freeze for 5-6 hours or until almost set.
5. Transfer to a food processor. Process until smooth. Spoon into reserved lemon shells. Smooth tops. Cover with plastic wrap. Freeze for 4 hours or until firm. Use a hot knife to cut shells in half. Serve.

Serves 8
Source: Super Food Ideas, December/January 2005