Lemon Ice Cream
2 cups half-and-half
2 cups heavy cream
6 egg yolks 1 ¼ cups sugar
Grated zest of 1 lemon
¾ cup fresh lemon juice (about 3 lemons)
In a saucepan over medium-high heat combine half-and-half and 1 cup cream,
bring to a simmer and remove from heat. In a large metal bowl, whisk together
egg yolks, sugar and zest until blended. Gradually pour hot cream into
yolk mixture, whisking constantly. Return mixture to saucepan, set over
medium-low heat and cook, stirring slowly and continuously with a wooden
spatula, until custard thickens and a finger drawn across the back of the
spatula leaves a path, about 5 min.; do not boil. Pour custard through
a fine-mesh sieve set over a clean nonreactive bowl. Whisk in lemon juice
and remaining 1 cup cream; refrigerate about 1 hour. Transfer custard
to an ice cream maker and freeze according to manufacturer’s instructions.
Transfer to a chilled container; cover and freeze 3-4 hr. before serving.
Serves 4-6.
Williams-Sonoma Kitchen
