What's the deal with Gelato? Specifically, eggs or no? Is "true" gelato custard-based, as asserted by the one book I could find at B&N with info, or does it only require ice cream ingredients in different proportions? Or something else?
By "true," I mean "what the intended recipient most likely enjoyed, unforgettably, in Florence."
And any lemon gelato recipe would be great to boot...only found a couple online...