The Chef
Meredith Kurtzman of Otto

Servings
Yields about 1 quart

Ingredients
4 cups milk
Zest from 8 lemons, preferably organic
1⁄2 vanilla bean
1and 1⁄2 cups sugar
10 egg yolks
Pinch salt

Cooking Instructions
Heat the milk in a saucepan to a simmer. Put the lemon zest and vanilla bean in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.  Strain the milk into a saucepan, add half the sugar, and bring to a simmer. Whisk the egg yolks with the remaining sugar until combined. Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 4 to 5 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overcook the eggs; doing so will change the flavor of the gelato.) Stir in a pinch of salt, and strain into a heatproof bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight. Transfer to an ice-cream machine, and process according to directions. Transfer ice cream to a container, and return to the freezer for about 2 hours. Serve in chilled glasses.

Photograph by Sang An