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       Title: Gelato Di Mirtille
  Categories: 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)
       2 c  fresh blueberries; pureed
       1 c  heavy 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 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 chill thoroughly. Also chill
   pureed blueberries and heavy cream. When ready to proceed, whip cream
   into soft peaks. Remove lemon peel from custard and fold in
   blueberries and 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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