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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. âGail Wang, Troy, Michigan 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 |
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 and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
2. Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Cover and refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.
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