Lemon Custard Ice Cream - cooking recipe

Ingredients

2/3 cup fresh lemon juice
1 tablespoon finely minced lemon, zest of
2 1/4 cups sugar
2 teaspoons cornstarch
1 cup milk
2 whole eggs
2 egg yolks
1/2 cup evaporated milk
2 1/2 cups heavy cream

Preparation

Mix the zest, juice, cornstarch and sugar in a 4 qt saucepan.
Place over medium heat and slowly whisk in the milk.
Heat to 175 degrees, or until bubbles form around the edges, stirring quite often.
(scalding) Meanwhile beat eggs in a large bowl.
Temper the eggs with 1/2 cup of the hot milk and then whisk the eggs into the milk mixture.
Heat to 180 degrees, stirring constantly.
The custard should coat the back of a spoon.
Do NOT allow the mixture to boil.
Immediately stir in the cream and evaporated milk.
Strain through a siever into a glass or metal bowl and chill in an ice bath or allow to come to room temperature, then chill until cold.
Freeze in an ice cream maker.
Please note: If you like a lot of zest and are good at custards, it is not necessary to strain the mixture.
I would recommend zesting with a microplane grater in that case.
Sugar can be reduced for a more tart product, but add about 1TB of vodka at the end to keep it from freezing too hard.