Ingredients

• Whole Milk - 2 cups
• Heavy Cream - 1 cup
• Granulated Sugar - ¾ cup
• Lemon Zest - 2 tablespoons
• Lemon Juice - ½ cup
• Egg Yolks - 4
• Salt - ¼ teaspoon

Instructions

1. 1.

   In a saucepan, heat the milk, cream, and lemon zest over medium heat until it just begins to simmer.

2. 2.

   In a bowl, whisk together the sugar and egg yolks until pale and thick.

3. 3.

   Slowly pour the hot milk mixture into the egg mixture, whisking constantly.

4. 4.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

5. 5.

   Remove from heat and stir in the lemon juice and salt.

6. 6.

   Strain the mixture through a fine mesh sieve into a bowl and let it cool completely.

7. 7.

   Churn the mixture in an ice cream maker according to the manufacturer’s instructions.

8. 8.

   Transfer to a container and freeze until firm, about 2 hours.

Nutritional Facts