*  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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