Lemon Gelato

Ingredients

• 2 cups whole milk
• Pared or grated zest of just under 1/2 lemon
• 5 large egg yolks
• ½ cup sugar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    241 calories; 9 grams fat; 4 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 0 grams dietary fiber; 31 grams sugars; 7 grams protein; 242 milligrams cholesterol; 63 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
2. In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
3. Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)
4. Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturer’s instructions.