Lemon Ice Cream 3 lg Ripe lemons
3/4 c Superfine sugar
5 Egg yolks
3 c Half and half
1 ts Vanilla
Servings: 1 quart
Remove zest from lemons with a zester or vegetable peeler. Be careful to
remove only the yellow zest and not the bitter white pith. Place the zest
and sugar into a food processor fitted with the steel blade or in blender,
and process until the zest is finely ground and mixed. Add 3 tablespoons of
juice from the lemons to the jar and process briefly. Set aside. Beat the
egg yolks with a mixer until thick. Beat in the lemon sugar. Heat 2 cups of
the half and half in a saucepan until almost simmering.
Slowly add the other cup to the beaten yolks, along with the vanilla. Add
heated cream. Turn the mixture back into the saucepan. Cook over low heat,
stirring constantly, until thickened enough for the mixture to coat the
back of a spoon. Remove from heat and chill until cold. Freeze in ice cream
freezer, according to manufacturer's instructions.
Lemon Ice Cream printer friendly version located here.
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