Ingredients

• 2 cups heavy whipping cream
• 1.13 cups white sugar
• 1 cup half-and-half cream
• 3 tablespoons grated lemon zest or to taste
• 5 large egg yolks
• 0.75 cups fresh lemon juice or to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Combine heavy cream, sugar, half-and-half, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat, cover the saucepan, and allow to steep for 10 minutes.
3. 3 Uncover the saucepan and bring back to a simmer over low heat. Beat egg yolks in a medium bowl. Gradually whisk 1 cup hot cream mixture into eggs, several tablespoons at a time. (This brings eggs up to temperature without scrambling them.)
4. 4 Stir egg mixture back into cream mixture in the saucepan.
5. 5 Cook and stir over low heat until mixture coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover and refrigerate 8 hours to overnight.
6. 6 Stir lemon juice into chilled ice cream mixture. Freeze in a 4- to 5-quart ice cream maker according to manufacturer's directions.
7. 7 Transfer ice cream to a lidded freezer container, then freeze for about 4 hours to ripen flavors before serving.

Nutrition per serving