Gelato al riso

Split the Vanilla bean lengthwise and scrape out the seeds. Place the Vanilla bean pod and seeds into a saucepan with 500g of Whole milk and the Lemon zest. Bring to a gentle simmer over medium heat, then remove from heat and let infuse for 15 minutes.

Strain the infused Whole milk to remove the Vanilla bean pod and Lemon zest. Return the infused Whole milk to the saucepan. Add the Arborio rice and 50g of Granulated sugar. Cook over low heat, stirring frequently, until the Arborio rice is tender and has absorbed most of the milk, about 20-25 minutes. The mixture should be creamy like a rice pudding. Let it cool completely.

In a separate bowl, whisk the Egg yolks with the remaining 100g of Granulated sugar until pale and creamy.