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Ingredients
| 2% milk: 1 cup |
| granulated sugar: 1 cup |
| eggs: 5 (yolks//beaten) |
| lemon peel: 3 Tbl |
| lemon juice: 3/4 cup |
| heavy whipping cream (fluid): 2 cups |
Lemon Gelato
Credit: Food.com
User rating:
-
Prep Time
300 min -
Cook Time
0 min -
Servings
1 serving(s)
Tags
- In small heavy saucepan, heat milk to 175 degrees; 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 degrees and coats the back of a metal spoon.
- Remove from 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.
- Fill cylinder of ice cream freezer two thirds full, freeze according to manufacturer's directions.
- Refrigerate remaining mixture until ready to freeze.
- Transfer to a freezer container; freeze for 2-4 hours before serving.