Kaffir lime leaves bring an unexpected floral and herbaceous flavor to sweet and creamy gelato.
- 2 cups milk
- 1 cup heavy cream
- 3⁄4 cup sugar
- 1 tbsp. lime zest
- 1⁄4 tsp. salt
- 6 egg yolks
- 4 Kaffir lime leaves, very thinly sliced, plus more for garnish
Whisk milk, cream, sugar, lime zest, salt, and yolks in a 4-quart saucepan. Stir in Kaffir lime leaves and cover with plastic wrap; refrigerate 1 hour. Set pan over medium heat; cook, stirring, until sugar is dissolved and mixture comes to a simmer, 20-25 minutes. Remove from heat and pour through a fine strainer; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.
Pour custard into an ice cream maker and process according to manufacturer's instructions until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours. Serve garnished with thinly sliced kaffir lime leaves, if you like.