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Ingredients
- 1 1/2 c. heavy cream
- 1 c. half-and-half
- 3/4 c. sugar
- 2 Tbsp. finely-grated fresh lemon zest
- 5 lrg egg yolks
- 1/2 c. fresh lemon juice
- 1 Tbsp. limoncello (or possibly other lemon-flavored liqueur or possibly grappa)
Directions
- In a medium, heavy saucepan, bring the cream, half-and-half, sugar, and zest to a boil, stirring occasionally till the sugar is melted. Remove from the heat.
- In a medium bowl, beat the egg yolks till thick and pale, about 2 min. In a slow stream, whisking constantly, add in about 1 c. of the warm cream mix to the egg yolks. Beat till well incorporated.
- Return the yolk mix to the saucepan with the warm cream and bring to a bare simmer. Cook till a thick custard forms, and the mix reaches 170 degrees on an instant-read thermometer, about 6 min.
- Remove from the heat and strain through a fine-mesh strainer into a clean container. Stir in the lemon juice and limoncello, and cover with plastic wrap, pressing down against the custard to prevent a skin from forming. Chill till well-chilled, about 2 hrs.
- Transfer to an ice-cream maker and process according to the manufacturer's instructions. Transfer to an airtight plastic container and freeze till ready to serve.
- This recipe yields 1 qt.
- Yield: 1 qt
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