Lemon Gelato (for ice cream machine)

Recipe by Dee514
READY IN: 18hrs 20mins
YIELD: 1 Quart




  • Heat milk in sauce pan to a simmer.
  • Put the lemon zest and vanilla bean in a bowl, and add the hot milk.
  • When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
  • Strain the milk into a sauce pan, add half the sugar, and bring to a simmer.
  • Whisk the egg yolks with the remaining sugar until combined.
  • Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking to heat the yolks without cooking them.
  • When all the milk has been added, cook the mixture over medium heat, stirring continuously, for about 4 to 5 minutes or until the mixture is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon (Don't overcook the eggs; doing so will change the flavor of the gelato).
  • Stir in a pinch of salt, and straininto a heatproof bowl set over ice.
  • Cover, and refrigerate for at least 6 hours or overnight.
  • Transfer mixture to an ice cream machine, and process according to directions.
  • Transfer gelato to a container and return to freezer for about 2 hours.
  • Serve in chilled glasses.