Yield: 1 servings
|3||Lemons -- zest only|
|½ cup||Lemon juice|
|2 cups||Half and half|
|4 larges||Egg yolks|
|1 pint||Heavy cream|
In a small bowl, combine the lemon zest and lemon juice; stir in the sugar with a fork. Let stand for at least 30 minutes. The sugar helps release the flavor of the zest. Scald the half and half over medium heat; set aside. Whisk the egg yolks and salt with an electric mixer until well blended. Slowly add about ½ of the scalded half and half to the eggs and stir gently; return the mixture to the saucepan. Cook the custard over medium low heat, stirring constantly, until thick enough to coat the back of a spoon. Do NOT let it boil. Immediately remove the pan from the heat; strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream. Lay a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled.
Pour the custard into an ice cream maker, and freeze according to the manufacturer's directions. When the ice cream is thickened and frozen, cover it and place it in the freezer until nearly firm. Let soften slightly in the refrigerator before serving.
Recipe By : Classic Home Desserts From: Meg Antczak Date: 10-12-95 (23:01) (159) Fido: Cooking