lemon custard ice cream

prep time:  10 minutes
cook time:  15 minutes
refrigerate time:  4 hours
freeze time:  2 hours
servings:  8

ingredients:
1 1/2 cups sugar
1 1/2 teaspoons lemon zest (2 lemons)
1/2 cup fresh lemon juice
1 3/4 cups milk
4 egg yolks
pinch of salt
1 1/2 cups heavy cream

steps: 
1.  if using a gel-canister ice-cream maker, freeze canister overnight. 

2.  stir together 1/4 cup of the sugar and lemon zest in a small bowl to evenly distribute zest.  stir in juice. set aside.

3.  place a large bowl and strainer on heatproof surface near stove.  combine milk and yolks in a heavy, nonstick, medium-size saucepan.  stir in remaining sugar.  cook over medium-low heat, stirring constantly with rubber scraper, until instant-read thermometer just reaches 190 degrees - about 15 -20 minutes - or until slightly thickened (do not let mixture boil).  strain immediately into bowl, stir in salt.

4.  add lemon mixture to bowl, stirring until sugar dissolves.  place wax paper directly on custard and refrigerate until chilled, about 4 hours.

5.  to freeze, add cream to custard, stirring just to combine.  pour into ice-cream maker, process 30 minutes as per manufacturer's directions.

6.  scrape into a 1 1/2 quart container.  freeze to firm completely, about 2 hours.

- family circle