Friday, August 3, 2012

Lemon Ice Cream

1-2 T. freshly grated lemon zest
½ c. fresh lemon juice
1 c. sugar
3 large eggs
2 c. half & half
1 tsp. vanilla
In a saucepan, whisk together the zest, lemon juice, sugar and eggs.  Whisk in 1 c. of half & half plus the vanilla.  Cook over moderately high heat, stirring constantly, until the mixture just comes to a simmer.
Strain mixture through a fine sieve into a bowl, cover with plastic wrap, and chill thoroughly (several hours to overnight).  Whisk in remaining 1 c. half & half and freeze in an ice cream freezer.
If you'd like, go ahead and stick some blueberries on top for extra yum!

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