Lemon Gelato

1 cup milk
1 cup sugar
5 egg yolks, lightly beaten
3 Tbsp. lemon peel, grated
¾ cup lemon juice
2 cups heavy whipping cream

In a small heavy saucepan, heat milk to 175°F. Stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

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. Cover and refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

Makes 1½ quarts.