Lemon Gelato
1 C. milk
1 C. sugar
5 egg yolks beaten
3 T. grated lemon peel
3/4 C. lemon juice
2 C. 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 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 heat, strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water, stir for 2 minutes. Stir in ice cream. Cover and refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two thirds full, freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
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