Lemon Ice Cream Recipe

Ingredients:

• Zest of 1 lemon
• 2/3 cup sugar
• 2 ½ cups heavy cream
• 1 cup milk
• 5 egg yolks
• 7 tablespoons freshly squeezed lemon juice, stained

Preparations:

1. Put the lemon zest and sugar in a food processor and process until the zest is finally chopped. In a saucepan, mix the lemon sugar with 1 ½ cop’s heavy cream and all the milk. Bring to a boil, stirring occasionally to dissolve the sugar. 
2. Place the egg yolks in a large bowl and whisk briefly. Still whisking the yolks slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the yop of a double boiler. Cook over low heat or over simmering water, stirring constantly, until the mixture becomes thick custard, about 15 minutes. Do not let the mixture boil.
3. Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold and thick. Mix in the lemon juice.Whip the renaming cop of cream until stiff. Fold in the lemon custard. Place the mixture in the bowl of the machine and freeze 20 minutes.Makes about 1 quart.