Recipe Details

Summary

Name: Lemon Custard Ice Cream

Category: Ice Cream

2/3 cup granulated sugar

2 1/2 cups half−and−half

5 large egg yolks (at room temperature)

Grated zest of 1 large lemon

1/2 cup fresh lemon juice

Combine sugar and half−and−half in a large saucepan and cook over low heat until sugar dissolves,

stirring constantly. Set aside.

Beat egg yolks until creamy, then add 1/2 cup of the cream to warm them. Return cream mixture to

medium−low heat and stir in the warmed yolks. Cook until the mixture coats the back of a spoon,

about 5 minutes.

Remove from heat; stir in the zest and lemon juice. Mix well and allow to cool. Chill.

Pour mixture into an ice cream maker and freeze according to manufacturer's directions.

Makes about 1 1/2 pints.