*  Exported from  MasterCook  *

                               LEMON GELATO

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Italian                          Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       md           Lemons
   1 1/3   c            Sugar
   6                    Egg yolks
   1 1/3   c            Heavy cream
     1/8   ts           Salt
   2 2/3   c            Half-and-half
   1 1/2   ts           Vanilla extract

  PREPARATION:  Grate the zest of 6 lemons and set aside
  in a bowl with the sugar.  OR, use a vegetable peeler
  to remove 3/4 cup zest from the lemons and process the
  lemon strips with the sugar in a food processor until
  zest is minced, about 30 seconds.  Set lemons aside.
  
  COOKING:  Whisk the egg yolks with the cream and salt
  in a heatproof mixing bowl.  Put the half-and-half and
  lemon-sugar in a medium non- aluminum saucepan.  Bring
  liquid to a simmer, stirring to dissolve the sugar.
  Remove pan from heat.  Slowly whisk the hot
  half-and-half into the egg yolk mixture.  Then return
  the partially cooked custard to the saucepan. Stir
  constantly over medium-low heat until mixture begins
  to thicken slightly and coats the back of a spoon,
  about 5 minutes (the approximate consistency of
  unwhipped heavy cream).  Pour hot custard into a bowl
  without straining. Stir in the vanilla.  Put a sheet
  of plastic wrap directly on the surface of the custard
  to prevent skin from forming. Set custard aside at
  room temperature to cool.  (Can cover with plastic
  wrap and refrigerate for up to 48 hours.)
  
  FREEZING:  Squeeze 3/4 cup juice from the lemons and
  stir juice into cooled custard.  Transfer the custard
  mixture to an ice cream maker and freeze according to
  manufacrurer's instructions.
  
  Makes about 1 1/2 quarts.
  
  [COOKS; Jul/Aug 1988] Posted by Fred Peters.
 


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