Lemon Ice Cream

By Christie

Serve with some good quality gingersnaps or make a pie with a gingersnap crust.
For something lighter, serve with a few berries.

Ingredients

• 1 Tablespoon freshly grated lemon zest
• 1/2 cup fresh lemon juice
• 1 cup sugar
• 3 large eggs
• 2 cups half-and-half
• 1/2 teaspoon vanilla

Preparation

Step 1

In a saucepan, whisk together the zest, lemon juice, sugar and eggs. Whisk in 1 cup of the half-and-half and the vanilla and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.