Lemon Gelato (For Ice Cream Machine) - cooking recipe

Ingredients

4 cups milk
8 lemons, zest of
1/2 vanilla bean
1 1/2 cups sugar
10 egg yolks
1 pinch salt (1/8 teaspoon)

Preparation

Heat milk in sauce pan to a simmer.
Put the lemon zest and vanilla bean in a bowl, and add the hot milk.
When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
Strain the milk into a sauce pan, add half the sugar, and bring to a simmer.
Whisk the egg yolks with the remaining sugar until combined.
Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking to heat the yolks without cooking them.
When all the milk has been added, cook the mixture over medium heat, stirring continuously, for about 4 to 5 minutes or until the mixture is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon (Don't overcook the eggs; doing so will change the flavor of the gelato).
Stir in a pinch of salt, and straininto a heatproof bowl set over ice.
Cover, and refrigerate for at least 6 hours or overnight.
Transfer mixture to an ice cream machine, and process according to directions.
Transfer gelato to a container and return to freezer for about 2 hours.
Serve in chilled glasses.