Italian Ice Cream and Sorbets Recipes - Lemon Ice Cream (Gelato al Limone) Recipe

Ingredients

• 120 ml/1/2 cup milk

• 4 egg yolks

• 150 g/5 oz/2/3 cup caster (superfine) sugar

• 450 ml/2 cups single (light) cream

• Grated rind and juice of 1 lemon

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Method:

1. Heat the milk in a saucepan until it reaches boiling point. Remove from the heat.

2. Whisk the egg yolks and sugar in a bowl over hot water until the mixture thickens. Whisk in the hot milk and cream.

3. Replace over the simmering water and whisk for 5 minutes, until the custard thickens and coats the back of a spoon.

4. Cool by standing the bowl in cold water, stirring to prevent a skin from forming.

5. Stir in the grated rind and lemon juice and pour the mixture into a rigid freezer proof container. Cover and freeze for 1 hour.

6. Whisk with a fork to break up the ice crystals, Return to the freezer for 45 minutes and whisk again. Freeze until firm.

7. Remove from the freezer 10 minutes before serving.