Ingredients
•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
Directions
1) In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold.
2) Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.
Serving: enough for 12 ice cream sandwiches
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