Lemon Custard Ice Cream

Yield: about 1 1/2 pints

Ingredients

• 2/3 cup granulated sugar
• 2 1/2 cups Half-and-Half
• 5 large egg yolks (at room temperature)
• Grated zest of 1 large lemon
• 1/2 cup fresh lemon juice

Instructions

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.
3. Return cream mixture to medium-low heat and stir in the warmed yolks.
4. Cook until the mixture coats the back of a spoon, about 5 minutes.
5. Remove from heat; stir in the zest and lemon juice.
6. Mix well and allow to cool. Chill.
7. Pour mixture into an ice cream maker and freeze according to manufacturer's directions.