Lemon Gelato

Photo: flickr user mrkathika

Ingredients

6 mediums lemons

cup sugar

6 egg yolks

cup heavy cream

teaspoon salt

cup half-and-half

teaspoon vanilla extract

Preparation

PREPARATION:Grate the zest of 6 lemons and set aside in a bowl with the sugar. OR, use a vegetable peeler to remove 3/4 cup zest from the lemons and process the lemon strips with the sugar in a food processor until zest is minced, about 30 seconds. Set lemons aside.

COOKING:Whisk the egg yolks with the cream and salt in a heatproof mixing bowl. Put the half-and-half and lemon-sugar in a medium non- aluminum saucepan. Bring liquid to a simmer, stirring to dissolve the sugar. Remove pan from heat.

Slowly whisk the hot half-and-half into the egg yolk mixture. Then return the partially cooked custard to the saucepan. Stir constantly over medium-low heat until mixture begins to thicken slightly and coats the back of a spoon, about 5 minutes (the approximate consistency of unwhipped heavy cream). Pour hot custard into a bowl without straining. Stir in the vanilla. Put a sheet of plastic wrap directly on the surface of the custard to prevent skin from forming. Set custard aside at room temperature to cool. (Can cover with plastic

FREEZING:Squeeze 3/4 cup juice from the lemons and stir juice into cooled custard.

Transfer the custard mixture to an ice cream maker and freeze according to manufacturer's instructions.

Makes about 1 1/2 quarts.