Lemon Ice Cream
1T lemon zest
1/2 cup fresh lemon juice
1 cup sugar
3 large eggs
2 cups half-n-half
1/2 t vanilla
In a saucepan, whisk together zest, lemon juice, sugar and eggs, whisk in 1 cup of half-n-half and vanilla and cook over moderately high heat, whisking constantly until it just comes to a simmer.

Strain custard through a fine sieve into a bowl pressing on the solids with the back of a spoon. Chill custard covered until cold. Whisk in remaining half-n-half and freeze mixture in ice-cream freezer. Makes 1 quart.
Sarah and Clark Case
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