Lemon ice cream ii

1 servings

Ingredients

Quantity Ingredient
3 larges Ripe lemons
¾ cup Superfine sugar
5 Egg yolks
3 cups Half and half
1 teaspoon Vanilla

Directions

Remove zest from lemons with a zester or vegetable peeler. Be careful to remove only the yellow zest and not the bitter white pith. Place the zest and sugar into a food processor fitted with the steel blade or in blender, and process until the zest is finely ground and mixed.

Add 3 tablespoons of juice from the lemons to the jar and process briefly. Set aside. Beat the egg yolks with a mixer until thick. Beat in the lemon sugar. Heat 2 cups of the half and half in a saucepan until almost simmering. Slowly add the other cup to the beaten yolks, along with the vanilla. Add heated cream. Turn the mixture back into the saucepan. Cook over low heat, stirring constantly, until thickened enough for the mixture to coat the back of a spoon. Remove from heat and chill until cold. Freeze in ice cream freezer, according to manufacturer's instructions. From: Sandee Eveland Date: 06-19-95 (164) Fido: Home Co

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