Creamy Lemon Ice Cream

By Texaschef11

Ingredients

• Finely grated zest of 3 lemons
• 1/2 cup fresh lemon juice
• 3/4 cup sugar or 2/3 cup agave nectar
• 4 egg yolks
• pinch of salt
• 1 cup milk
• 2 cups heavy cream

Preparation

Step 1

In a non-reactive bowl, mix the lemon zest, juice and sugar (or agave nectar). Refrigerate one to two hours to blend flavors
In a large bowl, slightly beat the egg yolks to break them up. Heat milk to a bare boil in a large heavy saucepan. Pour the milk over the eggs and return combined mixture to the saucepan and gently heat (do not boil) until the mixture coats the back of a spoon. Refrigerate for at least 2 hours. Combine milk mixture with heavy cream, salt and lemon mixture. Spin in your ice cream maker according to the manufacturer's directions. (Freeze for and extra hour or two if you like your ice cream a little firmer!)