Lemon ice cream

Since spring is right around the corner, and summer will soon follow, I'm beginning to think of spring and summer flavors, and lemons would be at the top of my 'favorite flavor' list. I love just about anything lemon, and this lemon ice cream does not disappoint.

For this recipe I suggest juice lemons, with very thin skin, as they produce the most juice per lemon. Meyer lemons would work, as well, but if you use Meyer Lemons, you may want to cut back on the sugar a bit. Meyer lemons do not have as much tartness as other varieties, and too much sugar hurts the delicate balance of sweet and tart this recipe should produce.

Ingredients:

1 cup sugar
3 large eggs
1/2 cup lemon juice
1 tablespoon lemon zest
2 cups heavy whipping cream

Directions:

To a medium bowl add sugar and eggs. Beat until thick, smooth and creamy colored, about 1-2 minutes.

Add lemon juice, lemon zest, and heavy whipping cream, and stir to combine. This is your 'base'.

Transfer your base to a medium saucepan. Stirring constantly, cook over medium heat until tiny bubbles begin to form around the edges of the pan. Transfer to an air tight container, and chill overnight in the refrigerator.

When base is fully chilled, pour it into your ice cream machine, and proceed following your machine manufacturer's directions for freezing ice cream.

Serve immediately if you prefer soft serve, or transfer to an air tight container, and freeze for a harder ice cream to serve later.