Grated zest of 1 large lemon

Instructions

1. 1

   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