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ICE CREAM - Lemon Gelato
Nb persons: 8
Yield:
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| Lemon Gelato >< Ingredients | |
| 1 cup | milk |
| 1 cup | sugar |
| 5 | egg yolks, lightly beaten |
| 3 tablespoons | grated lemon peel |
| 3/4 cup | lemon juice |
| 2 cups | heavy whipping cream |
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Directions
1. In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil.
2. Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture. Yield: 1-1/2
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