LEMON GELATO

Taste of Home
By: Gail Wang, Troy, Michigan

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Ingredients

Directions:
1 cup milk
1 cup sugar
5 egg yolks, beaten
3 tablespoons grated lemon peel
3/4 cup lemon juice
2 cups heavy whipping cream
●In a 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 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.
●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.
Yield: 1-1/2 quarts.