Gelato Al Limone

Directions

1. 1
   Combine the egg yolks with the heavy cream with a whisk.
2. 2
   Combine the half-and-half, lemon zest, lemon juice, vanilla extract and sugar in a large sauce pan over medium heat. Stir until sugar dissolves and remove from heat.
3. 3
   Next slowly pour a little (about 1/4 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. 4
   Then lightly cover with plastic wrap and stick in the fridge to cool completely, about a half hour.
5. 5
   Once cool, put into your ice cream maker and run according to manufacturer's instructions.
6. 6
   Enjoy!
7. 7
   Makes about 1.5 quarts.
8. 8
   (Adapted from Bell'alimento, recipe also found here in TK.)