---------- Recipe via Meal-Master (tm) v8.02
 
       Title: Lemon Gelato
  Categories: Italian, Desserts
       Yield: 1 servings
 
       6 md Lemons                            1/8 ts Salt
   1 1/3 c  Sugar                           2 2/3 c  Half-and-half
       6    Egg yolks                       1 1/2 ts Vanilla extract
   1 1/3 c  Heavy cream                   
 
   PREPARATION:  Grate the zest of 6 lemons and set aside in a bowl with 
 the
   sugar.  OR, use a vegetable peeler to remove 3/4 cup zest from the 
 lemons
   and process the lemon strips with the sugar in a food processor until 
 zest
   is minced, about 30 seconds.  Set lemons aside.
  
   COOKING:  Whisk the egg yolks with the cream and salt in a heatproof 
 mixing
   bowl.  Put the half-and-half and lemon-sugar in a medium non- aluminum
   saucepan.  Bring liquid to a simmer, stirring to dissolve the sugar. 
 Remove
   pan from heat.  Slowly whisk the hot half-and-half into the egg yolk
   mixture.  Then return the partially cooked custard to the saucepan. 
 Stir
   constantly over medium-low heat until mixture begins to thicken 
 slightly
   and coats the back of a spoon, about 5 minutes (the approximate 
 consistency
   of unwhipped heavy cream).  Pour hot custard into a bowl without 
 straining.
   Stir in the vanilla.  Put a sheet of plastic wrap directly on the 
 surface
   of the custard to prevent skin from forming. Set custard aside at room
   temperature to cool. (Can cover with plastic wrap and refrigerate for 
 up to
   48 hours.)
  
   FREEZING:  Squeeze 3/4 cup juice from the lemons and stir juice into 
 cooled
   custard.  Transfer the custard mixture to an ice cream maker and 
 freeze
   according to manufacrurer’s instructions.
  
   Makes about 1 1/2 quarts.
  
   [COOKS; Jul/Aug 1988] Posted by Fred Peters.
 
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