Lemon Ice Cream

Modified from Taste of Home

1 cup milk

1 cup sugar

5 egg yolks, lightly beaten

3 tbsp grated lemon peel (so use three lemons)

3/4 cup lemon juice

2 cups heavy whipping cream

In small saucepan, heat milk, stir in sugar until dissolved. Whisk in a small amount of hot mixture to temper the egg yolks, then return all to the pan and whisk some more. Add lemon peel. Cook and stir over low until it coats the back of a spoon (they say 160...I never tested this). Remove from heat and strain (okay, so I didn't do this....and the texture of the lemon peel in the smooth ice cream was annoying...so I probably will next time). Cool slightly (they used an ice bath...I didn't bother). Then cover and refrigerate overnight (if you do the quick cool you can probably speed this up).

Follow instructions on your ice cream maker.

Makes 1 1/2 quarts. (this was a great amount as we could eat it reasonably quickly).