Creamy Lemon Custard Ice Cream - cooking recipe

Ingredients

2 c. whipping cream
2 c. half and half
1 c. sugar
1/3 c. finely grated lemon zest
6 large egg yolks
pinch of salt
1 tsp. pure vanilla extract
3/4 c. fresh lemon juice

Preparation

Bring the cream, half and half, sugar and zest just to a boil over medium heat in a heavy medium saucepan, stirring to dissolve the sugar.
Whisk the egg yolks and salt together in a medium bowl. Add 1/2 cup of the cream mixture to the yolk mixture and whisk until blended.
In a slow, steady stream, add the remaining cream mixture, whisking constantly, and continue whisking until blended. Return the mixture to the saucepan and cook, stirring, over medium-low heat until the custard thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.
Immediately pour the custard through a strainer into a bowl and stir in the vanilla.
Let cool to room temperature, whisking occasionally.