Lemon Ice Cream for Grandpa Dan

By YogiRenee

Ingredients

• 5 - 6 lemons
• 2 * 2 tablespoons lemon zest
• 3/4 * 3/4 cup lemon juice
• 2 * 2 cups milk
• 11/4 * 11/4 cups granulated sugar
• 1/4 * 1/4 teaspoon salt
• 12 * 12 egg yolks
• 2 * 2 cups whipping cream

Details

Servings 6

Preparation

Step 1

1. Using a microplane. Zest 2 tablespoons lemon
peel from lemons.

2. Squeeze juice to equal 3/4 cup. Set aside zest;
cover and refrigerate juice.
3. In small saucepan heat milk over medium heat
just until tiny bubbles begin to appear around
the edge of the saucepan.
4. In large saucepan whisk sugar, salt, and lemon
zest into egg yolks until well blended. Gradually
whisk in warmed milk. Cook and stir continuously
with a wooden spoon or heatproof rubber
spatula over medium heat until mixture thickens
and coats the back of a clean metal spoon, about
15 minutes (do not boil). Remove pan from heat.
Transfer mixture to large bowl. Quickly cool by
placing the bowl of custard in a very large bowl
of ice water for about 5 to 7 minutes, stirring
constantly. Once completely cool, stir in whipping
cream. Cover and chill 4 to 24 hours.
5. Just before freezing stir in lemon juice. Strain
through fine-mesh strainer;discard zest. Freeze
in 4-o r 5 quart ice cream freezer according to
manufacturer's directions. If desired, ripen 4
hours.