Serves: 6
Total Calories: 176
1 In a medium saucepan, heat the milk over medium heat until small bubbles form around the edge of the pan. Do not boil the milk. Remove from the heat.
2 In a heatproof mixing bowl, whisk the egg yolks, and sugar until thick and well blended. Add the hot milk, slowly at first, and whisk constantly until all of the milk has been blended in. Stir in the lemon zest.
3 Pour the mixture back into the saucepan. Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until steam begins to rise from the pot and the cream thickens slightly, about 5 minutes.
4 Pour the cream through a mesh strainer into bowl. Add the vanilla. Let cool slightly, then cover and refrigerate until completely chilled, about 1 hour.
5 Freeze in an ice-cream maker according to the manufacturer's instructions. Pack the ice cream into a plastic container, cover, and freeze up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cream Ice Cream recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
