1.   To a sauce pan add the milk, cream, sweetener and lemon zest. Cook for 10 -15 minutes, over medium low heat at a very light simmer

2.   Into a mixing bowl add the egg yolks and milk powder. Whisk to a pale yellow

3.   Temper the yolks mixture by drizzling the warm milk mixture into the bowl as you continuously whisk slowly. Pour the tempered custard mixture back into the saucepan and cook a second time, over medium low heat, to a temperature of 170 F or 76-77 C

4.   Place the saucepan into an ice water bath. Whisk occasionally until the custard has cooled. Pour in the fresh lemon juice and whisk, and continue chilling until custard is very cold. Sift through a fine mesh sieve to remove lemon zest

5.   Pour the chilled lemon ice cream liquid into the prepared (according to manufacturer’s directions) ice cream tub. Turn on and, if available, set to a gelato setting

6.   When churned, transfer the gelato to a freezer safe container with an airtight lid. Freeze for 2 to 3 hours or to desired consistency. If frozen, take out from the freezer, remove the lid and let stand for about 10 minutes. Scoop and serve