Ingredients
1 cup milk
1 cup sugar
5 egg yolks, lightly beaten
3 tablespoons grated lemon
peel
3/4 cup lemon juice
2 cups heavy whipping cream
Directions
In a small heavy saucepan,
heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot
mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon
peel. Cook over low heat until mixture is just thick enough to coat a metal
spoon and a thermometer reads at least 160°, stirring constantly. Do not allow
to boil.
Remove immediately from
heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto
surface of custard; refrigerate several hours or overnight.
Fill cylinder of ice cream
freezer two-thirds full; freeze according to the manufacturer’s directions.
(Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to
freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until
firm. Repeat with remaining mixture. Yield: 1-1/2 quarts.
Nutritional Facts
2/3 cup equals 361 calories,
26 g fat (15 g saturated fat), 213 mg cholesterol, 40 mg sodium, 31 g
carbohydrate, trace fiber, 4 g protein.
TOTAL TIME: Prep: 30 min.
Process: 20 min. + freezing MAKES: 8 servings
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