Creamy Lemon-Orange Gelato

1. Scald milk with orange peel, lemon peel, and coffe beans in heavy medium saucepan.
2. Whisk yolks and sugar in medium bowl to blend.
3. Gradually whish half of milk mixture into yolks. Return yolks to saucepan with remaining milk
4. Stir over low heat until mixture thickens slightly and leaves path on back of spoon when finger is drawn acrosss, about 8 minutes; do not boil.
5. Strain into medium bowl and refrigerate until well chilled
6. Assemble and engage freeze bowl, dasher, and drive assembly as directed in link below.
7. Turn to speed 1. Using container with a spout, pour mixture into freeze bowl.
8. Continue on speed 1 for 15 to 20 minutes or until desired consistency.
9. Transfer ice cream to airtight container and freeze several hours to allow flavors to ripen.
10. Can be prepared up to 4 days ahead.
11. If frozen solid, soften slightly in refrigerator about 20 minutes before serving.

• 2 cups 2% milk
• 4 strips orange peel
• 4 strips lemon peel
• 6 coffee beans
• 5 egg yolks
• 3/4 cup sugar

Notes:

This recipie is designed for the KitchenAid Ice Cream Maker Attachment and KitchenAid Mixer. Setup instructions here