Lemon Drop Ice Cream

  • 3 cups half & half
  • 11/4 cups sugar
  • 5 egg yolks, beaten
  • 1/2 cup lemon juice
  • zest of 3 lemons
  • 1/2 teaspoon vanilla
  • 1/4 cup lemon drop candies

Combine half and half and sugar in a saucepan; bring to a simmer over low heat.

Cook and stir until sugar is dissolved.

Add 1/4 cup of the hot half & half mixture into the eggs, stirring constantly to temper the eggs.

Add another 1/4 cup of the half & half mixture, and then pour the egg mixture back into the saucepan.

Cook and stir over low heat until the mixture just coats the back of a metal spoon.

Strain custard mixture through a sieve.

Add, lemon juice, zest and vanilla, stir.

Pour the mixture into ice cream maker and freeze according to machines directions.

Crush 1/4 cup lemon drop candies.

Add to ice cream.

Transfer ice cream to a lidded freezer container, and freeze for 3 hours or until firm.