Recipe ingredients
- 2/3 cup granulated sugar
- 2 1/2 cups half-and-half
- 5 large egg yolks
- Grated zest of 1 large lemon
- 1/2 cup fresh lemon juice
Recipe method
- Combine sugar and half-and-half in a large saucepan and cook over low heat until sugar dissolves, stirring constantly. Set aside.
- 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.
- Remove from heat. Stir in the zest and lemon juice. Mix well and allow to cool. Chill.
- Pour mixture into an ice cream maker and freeze according to manufacturer directions.
Other ice cream recipes:
Lemon custard ice cream recipe
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