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Ingredients
| lemon zest: 1 Tbl (freshly grated) |
| lemon juice: 1/2 cup (fresh) |
| granulated sugar: 1 cup |
| eggs: 3 (large) |
| half and half cream: 2 cups |
| vanilla extract: 1/2 tsp |
Lemon Ice Cream
Credit: Epicurious
User rating:
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Preparation
In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.