Gelato al Limone

Combine the egg yolks with the heavy cream with a whisk.

Combine the half-and-half, lemon zest, lemon juice, vanilla extract and sugar in a large sauce pan over medium heat. Stir until sugar dissolves and remove from heat.

Next slowly pour a little (about 1/4 cup) of the half-and-half mixture into the heavy cream mixture, whisking the entire time you are pouring. Then pour the heavy cream mixture back into the half-and-half mixture, again slowly while whisking. You don’t want the eggs to cook and get all lumpy—blech!

Then lightly cover with plastic wrap and stick in the fridge to cool completely, about a half hour.

Once cool, put into your ice cream maker and run according to manufacturer’s instructions.

Enjoy!

Makes about 1.5 quarts.

(Adapted from Bell’alimento, recipe also found here in TK.)