Serves 6
8 egg yolks
1 cup sugar
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup lemon juice
Grated zest of 1 lemon
2 cups heavy cream
In a medium saucepan, whisk together egg
yolks, sugar and salt; add milk and mix well.
Simmer until it has thickened a bit, about
10 minutes, stirring all the while.
Add lemon juice, lemon zest and cream.
Let cool.
Pour into ice cream maker, and churn
according to manufacturer’s instructions.
Keep in the freezer until ready to serve.
