Pair with Sparkling
Lemon Gelato
Ingredients
- 1 cup milk
- 1 cup sugar
- 6 egg yolks
- 3 Tbsp grated and finely chopped lemon zest
- ¾ cup lemon juice
- 2 cups whipping cream
- 1 cup milk
- 1 cup sugar
- 6 egg yolks
- 3 Tbsp grated and finely chopped lemon zest
- ¾ cup lemon juice
- 2 cups whipping cream
Instructions
In a small saucepan combine the milk and sugar.
Over medium heat stir to dissolve, until steaming but not boiling.
In a heatproof bowl whisk egg yolks.
Slowly add the hot milk to the egg yolks whisking all the time.
Add the zest.
Place the bowl over a pot of simmering water.
Cook the mixture stirring constantly with a rubber spatula until thick, 15-20 min.
Remove from heat and add lemon juice.
Cool, cover, refrigerate overnight to infuse flavors or proceed immediately.
Strain through fine sieve into bowl to remove zest if desired.
In a separate bowl beat whipping cream to soft peaks.
Fold 1/2 cream into cold lemon mixture then fold in remaining cream.
Freeze directly in a loaf pan overnight.
If very hard let temper in fridge 30 min before scooping and serving.
