LEMON ICE CREAM
2/3 cup sugar
1 cup half-and-half
5 egg yolks
3 cups heavy cream
the skin of one lemon into long strips. Place the peel, sugar,
half-and-half in a non-reactive saucepan over medium heat.
Stir with a wooden spoon until the sugar dissolves. Heat until
the mixture begins to boil. Remove from the heat and let cool
for 15 minutes.
a medium bowl, whisk the yolks until thick and lemony in color.
Gradually add the half-and-half mixture, whisking constantly.
Pour the mixture into the saucepan and cook over medium heat,
stirring constantly until the mixture coats a spoon. Strain
the mixture through a fine sieve into a large bowl.
the zest of the remaining 2 lemons and add to the mixture.
Stir in the cold heavy cream and allow to cool.
the lemons and measure 1/2 cup of the strained lemon juice
into the cool mixture and reserve any additional juice for
another use. Chill. When the mixture has cooled, freeze in
an ice cream maker according to the manufacturer's instructions.
Makes 1 quart.
Print out this Recipe