Name: Gelato Di Crema
Ingredients: 2/3 c Sugar; 4 Egg yolks; 1 c Milk; at room temperature; 1 pn Salt; 1 Lemon peel strip (2-in); 1 c Whipping cream

The answer is simple: for myself, I do not believe that it is appropriate that I spend my time defending my name. My name is nothing – who really cares about it? And I am not called to waste precious hours and energy in fighting off every person with a laptop who wants to have a pop at me. As a Christian, I am not meant to engage in self-justification any more than self-promotion; I am called rather to defend the name of Christ; and, to be honest, I have yet to see a criticism of me, true or untrue, to which I could justifiably respond on the grounds that it was Christ’s honour, and not simply my ego, which was being damaged. I am called to spend my time in being a husband, a father, a minister in my denomination, a member of my church, a good friend to those around me, and a conscientious employee. These things, these people, these locations and contexts, are to shape my priorities and my allocation of time. Hitting back in anger at those who, justly or unjustly, do not like me and for some reason think the world needs to know what they think of me is no part of my God-given vocation. God will look after my reputation if needs be; He has given me other work to do.

Carl Trueman

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Desserts, Italian	8	Servings

INGREDIENTS

2/3	c	Sugar
4		Egg yolks
1	c	Milk; at room temperature
1	pn	Salt
1		Lemon peel strip (2-in)
1	c	Whipping cream

INSTRUCTIONS

BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly
add milk, beating gently to avoid a build-up of foam. Add lemon peel and
stir in salt. Transfer mixture to the top of a double boiler with an inch
of boiling water in the bottom half. Regulate heat so water remains at a
low boil, and stir continuously 8 minutes. Custard will thicken enough to
coat the spoon, and surface foam will disappear. Immediately remove top of
double boiler and set it in a large bowl of cold water. Stir 2 minutes to
cool custard somewhat. Then transfer it to a bowl, cover, and set in
refrigerator to chill thoroughly. Also chill whipping cream. When ready to
proceed, whip cream into soft peaks. Remove lemon peel from custard and
fold in whipped cream. Transfer mixture to ice cream machine and freeze
according to machine's directions. Makes 1 Quart
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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