Lemon Gelato (For Ice Cream Machine)

1. 1

   Heat milk in sauce pan to a simmer.

2. 2

   Put the lemon zest and vanilla bean in a bowl, and add the hot milk.

3. 3

   When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.

4. 4

   Strain the milk into a sauce pan, add half the sugar, and bring to a simmer.

5. 5

   Whisk the egg yolks with the remaining sugar until combined.

6. 6

   Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking to heat the yolks without cooking them.

7. 7

   When all the milk has been added, cook the mixture over medium heat, stirring continuously, for about 4 to 5 minutes or until the mixture is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon (Don't overcook the eggs; doing so will change the flavor of the gelato).

8. 8

   Stir in a pinch of salt, and straininto a heatproof bowl set over ice.

9. 9

   Cover, and refrigerate for at least 6 hours or overnight.

10. 10

    Transfer mixture to an ice cream machine, and process according to directions.

11. 11

    Transfer gelato to a container and return to freezer for about 2 hours.

12. 12

    Serve in chilled glasses.

* Per serving · 4 servings · Values may vary.

No additional tips available.