- 6 Lemons
- Salt to taste
- 2 cups Sugar
- 3 Egg yolks
- 1 ts Vanilla essance
- 1cup Heavy cream
Grate the zest of lemons and set aside in a bowl with the sugar.
- COOKING: Whisk the egg yolks with the cream and salt in a heavy bottom mixing bowl. Put the half of lemon-sugar quantity in a medium saucepan. Bring liquid to a simmer stirring to dissolve the sugar. Remove pan from heat. Slowly whisk the rest half into the egg yolk – cream 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 manufacturer’s instructions.
When ready scoop out the dollops and garnish with lemon rings and enjoy the tingling Italian ice cream – GELATO.
(Courtesy: Executive Chef Aman Tandon from ThePrideHotels Ahmedabad)