1 cup milk
1 cup sugar
5 egg yolks, beaten
3 Tbsp. grated lemon zest
¾ cup fresh lemon juice (5-6 lemons)
2 c. heavy whipping cream
Scald milk. Add sugar and cook until dissolved. Temper eggs then add all eggs to mixture. Add zest. Cook until thickened to a custard-like consistency. Remove from heat. Stir in lemon juice. Place pan in ice water. Stir in cream. Cover and refrigerate for several hours or overnight.* Transfer to ice cream maker and mix until an ice-cream consistency is achieved.
*May be placed in freezer for an hour instead of refrigerator.