Difficulty: Easy
Instructions
Things You'll Need:
- 1 cupmilk 1 cup sugar 5 egg yolks, beaten 3 tablespoons grated lemon peel 3/4 cup lemon juice 2 cups heavy whipping cream
-
Step 1
In a small heavy saucepan, heatmilk to
175°; stir in sugar until dissolved.Whisk a
small amount of hotmixture into egg
yolks. Return all to the pan,whisking con-
stantly. Add lemon peel. Cook and stir over
lowheat untilmixture reaches at least
160° and coats the back of ametal spoon. -
Step 2
Remove fromheat; strain. Stir in lemon
juice. Cool quickly by placing pan in a
bowl of ice water; stir for 2minutes. Stir
in cream. Cover and refrigerate for sever-
al hours or overnight. -
Step 3
Fill cylinder of ice creamfreezer two-
thirds full; freeze according tomanufac-
turer’s directions. Refrigerate remaining
mixture until ready to freeze. Transfer to
a freezer container; freeze for 2-4 hours
before serving. 1-1/2 quarts.
