Lemon Gelato - milk

Method

• In small heavy saucepan, heat milk to 175 degrees; stir in sugar until dissolved.
• Whisk a small amount of hot mixture into egg yolks.
• Return all to the pan, whisking constantly.
• Add lemon peel.
• Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
• Remove from heat; strain.
• Stir in lemon juice.
• Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
• Stir in cream.
• Cover and refrigerate for several hours or overnight.
• Fill cylinder of ice cream freezer two thirds full, freeze according to manufacturer's directions.
• Refrigerate remaining mixture until ready to freeze.
• Transfer to a freezer container; freeze for 2-4 hours before serving.