Lemon Gelato

"This recipe is from Taste of Home. Preparation time includes minimum freezing time."
 
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Ready In:
5hrs
Ingredients:
6
Yields:
1 1/2 quarts
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ingredients

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directions

  • In small heavy saucepan, heat milk to 175 degrees; 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 degrees 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 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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Reviews

  1. Wonderful flavor and texture.
     
  2. Creamy and rich without being heavy or too sweet. Nicely compliments a raspberry/black raspberry pie.
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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