Citrus Gelato

1. 1

   Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan.

2. 2

   Gradually whisk in the cream.

3. 3

   Then whisk in the milk, buttermilk and citrus zests.

4. 4

   Using a wooden spoon, stir the custard constantly over medium heat until it thickens enough to coat the back of the spoon and a thermometer registers between 180 and 185 degrees F, 8 to 10 minutes.

5. 5

   Immediately scrape the custard into a 4-cup measuring cup; mix in the rum.

6. 6

   Refrigerate uncovered until cold, about 3 hours, stirring occasionally to prevent a skin from forming.

7. 7

   Cover until ready to freeze (can be made 1 day in advance).

8. 8

   Freeze the custard in an ice cream machine according to manufacturer's instructions.

9. 9

   While the custard is freezing in the ice cream machine, peel and trim the ends from the zested orange.

10. 10

    Using a paring knife, cut along the membrane on both sides of each segment.

11. 11

    Free the segments onto a cutting board.

12. 12

    Cut the segments into 1/2-inch pieces.

13. 13

    During the last 10 minutes of freezing time, add the orange segments.

14. 14

    Transfer to a container; cover and freeze until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.