Ingredients:
1 quart whole
milk
1 cup sugar
10 egg yolks
1 Tbsp. of
Grand Marnier
Grated rind of
1 lemon or
orange
Pinch of salt
Preparation:
In a large
bowl whip the
egg yolks with the sugar until it becomes pale yellow.
Bring the
milk, less half
a cup, to a boil in a stainless steel saucepan (do not use an aluminum
container), adding the grated lemon or orange rind and a pinch of salt.
Remove from the fire. Add the 1/2 cup of cold milk, then add the hot
milk
a little at a time to the yolk mixture.
Put the
mixture in a pot
on the fire and cook over very low heat (or over double boiler) for 20
minutes, stirring constantly. Do not allow to boil. When the mixture
begins
to thicken, pour it into a bowl and cool, stirring frequently. Strain
through
a fine sieve.
Once
entirely cooled, pour
the cold mixture into the container of your ice cream maker and freeze
it following the manufacturers instructions. Cover tightly and place in
an ice cream freezer.
NOTE:
Proper ice cream
freezer usually holds a temperature just below freezing. Gelato will
keep
in the freezer for one week.
TIP:
You could add
different flavors to the plain gelato mixture to prepare variety of
tasteful
gelato delights.
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