- 1 c. milk
- 1 c. sugar
- 5 egg yolks, beaten
- 3 T. grated lemon peel
- 3/4 c. lemon juice
- 2 . c heavy cream
In a small heavy saucepan, heat milk to 175*; stir in sugar til dissolved.
Whisk a small amount of hot mixture into egg yolks; return all to the pan,
whisking constantly. Add lemon peel. Cook and stir over low heat until
mixture reaches at least 160* and coats the back of a metal spoon.
remove from heat; strain. Stir in lemon juice. Cool quickly by placing pan
in a bowl of ice water; stir 2 minutes. Stir in cream. Cover and refrigerate
for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full freeze according to mfc's
directions. Refrigerate remaining mixture until ready to freeze. Transfer
to a freezer container; freeze for 2-4 hrs before serving.