Lemon Gelato

1. 1

   In a small saucepan combine milk and lemon zest.

2. 2

   Place over medium-low heat just until steaming; do not boil.

3. 3

   Remove from heat, cover, and allow mixture to infuse for about 20 minutes.

4. 4

   In a medium bowl, whisk together egg yolks and sugar.

5. 5

   Strain infused milk into a pitcher, then whisk it into yolk mixture.

6. 6

   Pour mixture into a clean saucepan, and place over medium-low heat.

7. 7

   Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes.

8. 8

   (Do not overheat or it will curdle.)

9. 9

   Cool mixture by placing bottom of pan in several inches of cold water; give it a stir.

10. 10

    Transfer to a bowl and refrigerate until well chilled, about 1 hour.

11. 11

    Freeze in an ice cream maker according to manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.