Gelato alla Crema

Steps

1. Heat 290 ml whole milk290 ml whole milk1¼ cups whole milk435 ml whole milk440 ml whole milk1¾ cups whole milk, 50 ml whipping cream50 ml whipping cream3½ tbsp heavy cream75 ml whipping cream75 ml whipping cream⅓ cup heavy cream and 1 tsp finely grated lemon zest1 tsp finely grated lemon zest1 tsp finely grated lemon zest1½ tsp finely grated lemon zest1½ tsp finely grated lemon zest1½ tsp finely grated lemon zest in a saucepan until steaming. Take it off the heat, cover and leave for 10 minutes.
2. Whisk 4 egg yolks4 egg yolks4 egg yolks6 egg yolks6 egg yolks6 egg yolks, 75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar115 g caster or granulated sugar130 ml caster or granulated sugar½ cup + 1 tbsp granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a bowl until pale and thick, about 1 minute.
3. Lift out any strips of peel and warm the milk again until steaming.
4. Slowly whisk half of the hot milk into the yolks, then pour everything back into the pan.
5. Cook over low heat, stirring all the time, until it coats a spoon at about 80 °C176 °F, 4 to 6 minutes. Do not let it boil.
6. Pour through a sieve into the tubpint, cool to room temperature, then put the lid on.
7. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
8. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
9. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top each scoop with a thin curl of lemon peel.