Lemon Custard Ice Cream

Instructions

1. 1

   Grated zest of 1 large lemon 1/2 cup fresh lemon juice Combine sugar and half-and-half in a large saucepan and cook over low heat until sugar dissolves, stirring constantly.

2. 2

   Beat egg yolks until creamy, then add 1/2 cup of the cream to warm them.

3. 3

   Return cream mixture to medium-low heat and stir in the warmed yolks.

4. 4

   Cook until the mixture coats the back of a spoon, about 5 minutes.

5. 5

   Remove from heat; stir in the zest and lemon juice.

6. 6

   Mix well and allow to cool.

7. 7

   Pour mixture into an ice cream maker and freeze according to manufacturer's directions.

8. 8

   Makes about 1 1/2 pints.