LEMON CUSTARD ICE CREAM

This is an older recipe, probably 1980s.

2/3 cup sugar

2 1/2 cups half-and-half cream

5 large egg yolks, room temperature

Zest from 1 lemon

1/2 cup fresh lemon juice

In a large saucepan, combine the sugar and cream cooking over low heat until the sugar is completely dissolved.  Stir mixture constantly while cooking. Set aside to cool down.

Beat egg yolks until creamy then stir in 1/2 cup of the cream mixture. Return the cream mixture to the heat, add in the yolks and cook on medium-low heat until the mixture coats the back of a spoon. This should take approximately 5 minutes. Remove from the heat.

Stir the lemon zest and juice into the mixture, mixing well. Allow to cool, then chill. 

Pour the chilled mixture in an ice-cream freezer and follow the manufacturer's directions.

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