Ingredients Jump to Instructions ↓

  1. :

  2. 2/3 cup granulated sugar

  3. 2 1/2 cups half-and-half

  4. 5 large egg yolks

  5. Grated zest of 1 large lemon

  6. 1/2 cup fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Combine sugar and half-and-half in a large saucepan and cook over low heat until sugar dissolves, stirring constantly. Set aside.

  2. Beat egg yolks until creamy, then add 1/2 cup of the cream to warm them. Return cream mixture to medium-low heat and stir in the warmed yolks. Cook until the mixture coats the back of a spoon, about 5 minutes.

  3. Remove from heat. Stir in the zest and lemon juice. Mix well and allow to cool. Chill.

  4. Pour mixture into an ice cream maker and freeze according to manufacturer directions.


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