Do yourself a favor and MAKE THIS RECIPE! Take it to the beach while you're at it.
Heavenly flavor you'll want to taste again and again. D'Licious;-)
Here you go.....enjoy the process!
1. In a small heavy saucepan, heat milk to 170° on your kitchen thermometer. (I bought a good one for less than $10 at GFS). A good cook should never be without one. Stir in sugar until dissolved. Now you’ll whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Now I add my grated lemon peel (reserving zest for topping). Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon.
2. Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and berries. Refrigerate several hours or overnight.
3. Fill cylinder of your ice cream machine or small ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts. You can do this in an airtight container…Freeze for an hour, stir until creamy then freeze again. Consistency may not be exactly like gelato…..but still tastes just as good!
ENJOY & ALWAYS……….HAVE FUN IN YOUR KITCHEN!
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