----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Gelato Di Crema
  Categories: cool whip, desserts, frozen
       Yield: 8 servings
 
     2/3 c  sugar
       4    egg yolks
       1 c  milk; at room temperature
       1 pn salt
       1    lemon peel strip (2-in)
       1 c  whipping cream
 
   BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.
   Slowly add milk, beating gently to avoid a build-up of foam. Add
   lemon peel and stir in salt. Transfer mixture to the top of a double
   boiler with an inch of boiling water in the bottom half. Regulate
   heat so water remains at a low boil, and stir continuously 8 minutes.
   Custard will thicken enough to coat the spoon, and surface foam will
   disappear. Immediately remove top of double boiler and set it in a
   large bowl of cold water. Stir 2 minutes to cool custard somewhat.
   Then transfer it to a bowl, cover, and set in refrigerator to chill
   thoroughly. Also chill whipping cream. When ready to proceed, whip
   cream into soft peaks. Remove lemon peel from custard and fold in
   whipped cream. Transfer mixture to ice cream machine and freeze
   according to machine’s directions.
 
   Makes 1 Quart
 
   TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
 
 
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