Food
  
Lemon ice cream is a refreshing treat for summer
Published Tuesday, July 08, 2008 12:30 PM

 

  

It's time to pull the ice-cream maker out of the back of the cupboard.

This recipe, adapted from www.epicurious.com, can be served with gingersnaps.

Lemon Ice Cream

1 tablespoon freshly grated lemon zest

1/2 cup fresh lemon juice

1 cup sugar

3 large eggs

2 cups half-and-half

1/2 teaspoon vanilla

In a saucepan, whisk the zest, lemon juice, sugar and eggs. Whisk in 1 cup of the half-and-half and vanilla, and cook over moderately high heat, whisking constantly, until it just comes to a simmer. Strain custard through a sieve into a bowl, pressing hard on zest, and chill it, covered with plastic wrap, until cold.

Whisk in remaining half-and-half and freeze in ice-cream freezer. Makes 1 quart.


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