Deliciously Tart Lemon Ice Cream
Gourmet magazine, june 1993
Steps
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"]".
Ingredients
lemon zest, fresh lemon juice, sugar, eggs, half-and-half, vanilla