Creamy Lemon-Orange Gelato

Creamy citrus gelato infused with orange and lemon peel and subtle coffee notes. Cooked custard base is chilled, then churned and frozen for a smooth, scoopable dessert.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Scald milk with orange peel, lemon peel and coffee beans in heavy medium saucepan.

Step 2

Whisk yolks and sugar in medium bowl to blend. Gradually whisk half of milk mixture into yolks. Return yolks to saucepan with remaining milk. Stir over low heat until mixture thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil.

Step 3

Strain into medium bowl. Refrigerate until well chilled.

Step 4

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency.

Step 5

Transfer ice cream to airtight container and freeze several hours to allow flavors to ripen. Can be prepared up to 4 days ahead. If frozen solid, soften slightly in refrigerator about 20 minutes before serving.