On one bowl, whip the cream while adding sugar little by little until firm. All ingradients should be fridge cold.

Continue whipping while you add lemon and milk. The mixture should be creamy

Put in the gelato machine for 40 min. The gelato should now be creamy but still not hard enough to be served. Put into tapperware and let it rest into the freezer for 3 or 4 hours.

If you wish to try with other (lower PH) ingradients like strawberries or blueberries, please try with egg as otherwise the ice crystal will be too big to allow a creamy smoothness.