Lemon Ice Cream

Ingredients

• 6 egg yolks
• 1 1/4 cup granulated sugar
• 1/8 teaspoon Kosher salt
• 2 tablespoons lemon zest
• 2 cups heavy cream
• 1 cup half and half or whole milk
• 3/4 cup fresh lemon juice (about 6-8 lemons)

Instructions

1. 1

   In a medium saucepan, whisk together the egg yolks, sugar, salt and lemon zest until well combined.

2. 2

   Slowly, add the cream and the half and half (or milk), whisking constantly until well incorporated. Cook over medium heat, stirring frequently for about 5 to 6 minutes or until the mixture reaches 170-175 degrees Fahrenheit and is thick enough to coat the back of a spoon.

3. 3

   Remove from heat and transfer to a container. Cover and chill in the refrigerator overnight. You can speed up the process, by placing the custard in a resealable bag and submerging it in an ice water bath.

4. 4

   Just before churning, stir in the lemon juice. Strain the custard base into an ice cream maker to remove the zest. Churn according to manufacturer's instructions until it reaches the consistency of soft-serve ice cream.

5. 5

   Transfer to a freezer-safe container and freeze for about 4 hours before serving.