Creamy Lemon Custard Ice Cream
2 C. whipping cream
2 C. half-and-half
1 C. sugar
1/3 C. finely grated lemon zest
6 large egg yolks
pinch of salt
1 t. pure vanilla extract
3/4 C. fresh lemon juice
Bring the cream, half-and-half, sugar and zest just to a boil over
medium heat in a heavy medium saucepan, stirring to dissolve the
Whisk the egg yolks and salt together in a medium bowl. Add 1/2 cup
of the cream mixture to the yolk mixture and whisk until blended. In
a slow steady stream, add the remaining cream mixture, whisking
constantly, and continue whisking until blended. Return the mixture
to the saucepan and cook, stirring, over medium-low heat until the
custard thickens and leaves a path on the back of a wooden spoon
when a finger is drawn across it; do not allow the mixture to boil.
Immediately pour the custard through a strainer into a bowl and stir
in the vanilla. Let cool to room temperature, whisking occasionally.
Refrigerate, covered, for 3 hours, until thoroughly chilled.
When ready to freeze, stir the lemon juice into the cold custard,
pour the mixture into an ice cream maker, and freeze according to
the manufacturer's instructions. The ice cream will be soft but
ready to eat. For a firmer texture, transfer to a freezer container
and freeze for at least 2 hours before serving.
Yield: 1 1/2 quarts.