INSTRUCTIONS
Heat milk and cream in a large heavy-bottomed saucepan on medium heat.
Add 3/4 cup of the sugar to the milk and bring just to a simmer, stirring to dissolve the sugar.
Meanwhile, whisk the egg yolks, the remaining 1/4 cup sugar, and the salt together in a medium heatproof bowl.
Gradually whisk in the hot milk mixture, then return the mixture to the saucepan and cook. Stir constantly with a heatproof spatula or a wooden spoon, until the custard registers 185°F on an instant-read thermometer or is thick enough to coat the back of a spoon.
Immediately pour the custard into a heatproof bowl. Stir in the lemon zest.
Let cool, stirring occasionally. Cover and refrigerate for at least 6 hours, or, preferably, overnight.
Freeze the gelato in an ice cream maker according to the manufacturer’s instructions, stopping to add Zucchi Organic Extra Virgin Olive Oil about halfway through the freezing process. Pack into a freezer container and freeze for at least 1 hour before serving.
To serve, scoop into bowls and sprinkle with flaky sea salt. Drizzle a few drops of olive oil over each serving of gelato.
Buon appetito!
COOK TIME
PREP TIME
SKILL LEVEL
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