Lemon Gelato Recipe
- 1 cup milk
- 1 cup sugar
- 5 egg yolks, lightly 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°; 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° 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. Transfer to a freezer container; freeze for 2-4 hours before serving.
Yield: 1-1/2 quarts.
Nutritional Facts 2/3 cup equals 361 calories, 26 g fat (15 g saturated fat), 213 mg cholesterol, 40 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.
original recipe: http://www.tasteofhome.com/Recipes/Lemon-Gelato