Lemon Custard Ice Cream
2 1/2 cups heavy cream
3/4 cup sugar
skin of one lemon cut into strips
pinch of salt
6 egg yolks
1 tablespoon vanilla extract
1/2 cup lemon juice
Combine cream, sugar, lemon peel and salt in a saucepan and bring to boil. Reduce to low and simmer for 10 minutes. Remove lemon peels.
While cream is simmering, beat egg yolks until creamy in a medium bowl.
Temper the eggs by slowly adding cream one ladle at a time until eggs warm up. Pour the egg mixture back into saucepan with rest of cream and stir continuously over medium heat.
Stir until until mixture thickens up and coats the back of a spoon. Remove from heat and transfer into a clean bowl.
Cool for 10 minutes, add lemon juice and vanilla extract. Place in refrigerator until mixture is cold.
Pour custard in ice cream maker and follow manufacturer’s directions.
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saw it and thought I'd share!
