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1. Zest both lemons and juice them. In a medium saucepan, combine the whole milk, heavy cream, and half of the caster sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming and just about to simmer — do not boil.
1.5 cup Whole milk,
0.5 cup Heavy cream,
0.4 cup Caster sugar
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2. In a bowl, whisk the egg yolks with the remaining caster sugar, glucose syrup, and a pinch of sea salt until pale and slightly thickened, about 2 minutes.
0.4 cup Caster sugar,
4 piece Egg yolks,
2 tbsp Glucose syrup (or light corn syrup),
1 pinch Fine sea salt
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3. Slowly pour the hot milk mixture into the egg yolk mixture in a thin stream while whisking constantly (tempering). Return everything to the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon — about 5–7 minutes. Do not let it boil.
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4. Remove from heat and stir in the strawberry purée, raspberry purée, lemon zest, and half of the lemon juice. Strain the custard through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface and refrigerate until completely cold, at least 4 hours or overnight.
0.5 cup Strawberry purée,
0.5 cup Raspberry purée,
1 piece Lemon
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5. In a small bowl, whisk together the powdered sugar, citric acid powder, raspberry extract, and the remaining lemon juice until you have a smooth, intensely tart, syrupy gel. Taste — it should be aggressively sour and sweet, like a sour candy coating. Cover and refrigerate until needed.
1 piece Lemon,
1.5 tsp Citric acid powder,
3 tbsp Powdered sugar,
0.5 tsp Raspberry extract
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6. Churn the cold gelato base in your ice cream maker according to the manufacturer's instructions until it reaches a thick, soft-serve consistency — typically 20–25 minutes. Gelato is churned at a slower speed and contains less air than ice cream, so it should be dense and silky.
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7. Transfer a third of the churned gelato into a freezer-safe container, then drizzle over a generous spoonful of the sour ripple. Repeat with another third of gelato and more sour ripple, then top with the final third of gelato and a final drizzle of sour ripple. Use a skewer or knife to swirl the layers together gently — 3–4 sweeping motions only; don't over-mix or you'll lose the ripple effect.
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8. Cover the container tightly and freeze for at least 2 hours to firm up. Before serving, allow the gelato to sit at room temperature for 5 minutes to soften slightly — true gelato is served just above 0°C for maximum creaminess. Scoop and serve immediately.
