Lemon Gelato

Instructions

1. 1

   In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling.

2. 2

   In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and thick.

3. 3

   Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

4. 4

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

5. 5

   Remove from heat and stir in the fresh lemon juice.

6. 6

   Pour the mixture through a fine-mesh sieve into a bowl to remove any lumps.

7. 7

   Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.

8. 8

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

9. 9

   Transfer the gelato to an airtight container and freeze for at least 2 hours or until firm before serving.