Fresh Lemon Ice Cream

Jeni bought me an ice cream maker for my birthday last year and I used it to make fresh, homemade lemon ice cream. I combined several recipes into one and it turned out very creamy and had just the right combination of sweetness and tartness. I also liked that it contained very few ingredients; just cream, sugar, lemons, egg and extract. The recipe below yields 4-6 servings. Enjoy!

INGREDIENTS
1 1/2 cups heavy cream
1 cup half-and-half
3/4 cup sugar
2 Tbs finely grated fresh lemon zest
5 large egg yolks
1/2 cup fresh lemon juice
2 Tbs Lemon Extract

DIRECTIONS
1. In a medium, heavy saucepan, bring the cream, half-and-half, sugar, and zest to a boil, stirring occasionally until the sugar is melted. Remove from the heat.
















2. In a medium bowl, beat the egg yolks until thick and pale, about 2 minutes.
















3. In a slow stream, whisking constantly, add about 1 cup of the hot cream mixture to the egg yolks.
















4. Beat until well incorporated.
5. Return the yolk mixture to the saucepan with the hot cream and bring to a bare simmer.
















6. Cook until a thick custard forms, and the mixture reaches 170 degrees on an instant-read thermometer, about 6 minutes.
7. Remove from the heat and strain through a fine-mesh strainer into a clean container.
















8. Stir in the lemon juice and extract, and cover with plastic wrap, pressing down against the custard to prevent a skin from forming.

9. Refrigerate until well-chilled, about 2 hours.
10. Transfer to an ice-cream maker and process according to the manufacturer's instructions.

11. Transfer to an airtight plastic container and freeze until ready to serve.