Custard Gelato

For 720 g of gelato

Heat the milk, cream, vanilla bean, and lemon zest. When small bubbles start to form around the edges of the pot, remove from heat.
In the meantime, whisk the egg yolks with the sugar. Add the locust bean gum and a pinch of salt, and continue whisking until the mixture becomes light and frothy.

Gradually add the warm milk and cream to the egg yolk mixture, then return everything to the heat. Stir with a spoon until the custard thickens enough to coat the back of the spoon.

The custard gelato mix is now ready. Remove the lemon zest and let the mix cool completely before pouring it into the gelato machine. Churn until smooth and creamy.