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       Title: Lemon Gelato
  Categories: desserts, frozen
       Yield: 1 servings
 
       6 md lemons
   1 1/3 c  sugar
       6    egg yolks
   1 1/3 c  heavy cream
     1/8 ts salt
   2 2/3 c  half-and-half
   1 1/2 ts vanilla extract
 
   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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