1 cup half-and-half
1 cup heavy cream
3/4 cup sugar
6 egg yolks
1 cup crème fraîche or heavy cream
In a non aluminum saucepan, combine the
half-and-half and cream. Using a
vegetable peeler, remove the zest of 1
lemon in long strips. Add to the cream
mixture. Place over medium heat and
bring just to a simmer.
Meanwhile, grate the zest from the
remaining 2 lemons. In a food processor,
combine the sugar and grated lemon zest
and process until well mixed. In a bowl,
combine the egg yolks and lemon sugar.
Whisk until pale and smooth. Slowly
whisk in the hot cream, then return the
mixture to the saucepan and place over
medium-low heat. Cook, stirring
constantly with a wooden spoon, until
the mixture visibly thickens and coats
the spoon, about 4 minutes. Do not allow
it to boil or it will curdle.
Remove from the heat and stir for 1
minute. Let cool for 15 minutes, then
whisk in the crème fraîche. Cover and
refrigerate thoroughly, about 8 hours.
Strain the mixture into an ice cream
maker and freeze according to the
To serve, scoop the gelato into serving
dishes. Makes about 1 1/2 quarts;
Date: July 22, 2002