Gelato al Limone
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Prep time: 
Cook time: 
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Serves: 6
 
Ingredients
  • 6 egg yolks
  • 1¼ cups heavy whipping cream
  • 7 lemons – zested & juiced (about ½ cup lemon zest & 1⅛ cup lemon juice)
  • 2½ cups half and half
  • 1¼ cups sugar
  • 1 tablespoon pure vanilla extract
Preparation Instructions
  1. First combine the egg yolks with the heavy cream with a whisk.
  2. Second combine the half and half, lemon zest, juice vanilla extract and sugar in a large sauce pan over medium heat. Stir until sugar dissolves and remove from heat.
  3. Next slowly pour a little (about ¼ cup) of the half and half mixture into the heavy cream mixture, whisking the entire time you are pouring. Then pour the heavy cream mixture back into the half and half mixture, again slowly while whisking. You don't want the eggs to cook and get all lumpy, blech!
  4. Then lightly cover with plastic wrap and stick in the fridge to cool completely, about a half hour.
  5. Once cool, put into your ice cream maker and run according to manufacturer's instructions.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/05/gelato-al-limone/