Fresh Lemon Ice Cream 3 Large, ripe lemons *
3/4 c Sugar
5 Egg yolks
3 c Half and half
1 ts Vanilla
* Roll lemons on counter to break up inside for more juice; zest lemons
with zester.
Be careful to remove only the yellow zest and not the bitter white pith.
Place the zest into a food processor fitted with the steel blade or in a
blender. Add sugar and process until the zest is finely ground and mixed.
Add 3 tablespoons of juice from the lemons to processor 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 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.
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