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Lemon Custard Ice Cream

Ingredients

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.

Yield: about 1 1/2 pints


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