Lemon Gelato For Ice Cream Machine

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This recipe is from meredith kurtzman,

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Steps

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Heat milk in sauce pan to a simmer.

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Put the lemon zest and vanilla bean in a bowl , and add the hot milk.

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When cool , cover and allow to infuse for about 8 hours or overnight in the refrigerator.

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Strain the milk into a sauce pan , add half the sugar , and bring to a simmer.

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Whisk the egg yolks with the remaining sugar until combined.

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Gradually dribble the hot milk into the egg yolks , half a cup at a time , whisking to heat the yolks without cooking them.

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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.

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Stir in a pinch of salt , and straininto a heatproof bowl set over ice.

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Cover , and refrigerate for at least 6 hours or overnight.

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Transfer mixture to an ice cream machine , and process according to directions.

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Transfer gelato to a container and return to freezer for about 2 hours.

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Serv.

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Ingredients

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milk, lemons, zest of, vanilla bean, sugar, egg yolks, salt