1 cupmilk
1 cup sugar
5 egg yolks, beaten
3 tablespoons grated lemon peel
3/4 cup lemon juice
2 cups heavy whipping cream
Step1
In a small heavy saucepan, heatmilk to 175°; stir in sugar until dissolved.Whisk a small amount of hotmixture into egg yolks. Return all to the pan,whisking con- stantly. Add lemon peel. Cook and stir over lowheat untilmixture reaches at least 160° and coats the back of ametal spoon.
Step2
Remove fromheat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2minutes. Stir in cream. Cover and refrigerate for sever- al hours or overnight.
Step3
Fill cylinder of ice creamfreezer two- thirds full; freeze according tomanufac- turer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. 1-1/2 quarts.
How to Make Lemon Gelato
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