Lemon Custard Ice Cream

Lemon Custard Ice Cream

Ingredients:
2/3 cup granulated sugar
2 1/2 cups half−and−half
5 large egg yolks (at room temperature)

Directions:
Grated zest of 1 large lemon
1/2 cup fresh lemon juice
Combine sugar and half−and−half in a large saucepan and cook over low heat until sugar dissolves,
stirring constantly. Set aside.
Beat egg yolks until creamy, then add 1/2 cup of the cream to warm them. Return cream mixture to
medium−low heat and stir in the warmed yolks. Cook until the mixture coats the back of a spoon,
about 5 minutes.
Remove from heat; stir in the zest and lemon juice. Mix well and allow to cool. Chill.
Pour mixture into an ice cream maker and freeze according to manufacturer's directions.
Makes about 1 1/2 pints.
Lemon Custard Ice Cream 97
Lemon Granita