Creamy Lemon Gelato Recipe

How to make it

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• Instructions:
• In a non aluminum saucepan, combine the
• half-and-half and cream.
• Using a
• vegetable peeler, remove the zest of 1
• lemon in long strips.
• Add to the cream
• mixture.
• Place over medium heat and
• bring just to a simmer.
• Meanwhile, grate the zest from the
• remaining 2 lemons.
• In a food processor,
• combine the sugar and grated lemon zest
• and process until well mixed.
• In a bowl,
• combine the egg yolks and lemon sugar.
• Whisk until pale and smooth.
• Slowly
• whisk in the hot cream, then return the
• mixture to the saucepan and place over
• medium-low heat.
• Cook, stirring
• constantly with a wooden spoon, until
• the mixture visibly thickens and coats
• the spoon, about 4 minutes.
• Do not allow
• it to boil or it will curdle.
• Remove from the heat and stir for 1
• minute.
• Let cool for 15 minutes, then
• whisk in the crème fraîche.
• Cover and
• refrigerate thoroughly, about 8 hours.
• Strain the mixture into an ice cream
• maker and freeze according to the
• manufacturer's instructions.
• To serve, scoop the gelato into serving
• dishes.
• Makes about 1 1/2 quarts;
• serves 12.