Super Lemon Ice Cream

Ingredients:

• 1 1/2 C heavy whipping cream
• 1 1/2 C half-and-half cream 
• 1 1/8 C white sugar 
• 3 Tbsp grated lemon zest (approximately 6 small lemons) 
• 5 egg yolks 
• 1/8 tsp salt 
• 3/4 cup fresh lemon juice 

Directions:

1. Heat heavy cream, half and half, sugar, and lemon zest in a saucepan over medium heat, stirring occasionally until sugar is dissolved and liquid just starts to bubble. Remove from heat, cover saucepan, and allow the mixture to steep for 30 minutes. 
2. Uncover pan and heat over medium heat until hot, about 5 minutes. Whisk the egg yolks in a bowl with salt. Whisk 1 cup of hot liquid into egg yolks in a slow stream. Whisk the egg mixture into the cream mixture in the saucepan. 
3. Cook and stir over low heat, stirring constantly, until the mixture just coats the back of a spoon and reaches 175 degrees F, about 5 minutes.
4. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, overnight. 
5. Stir the lemon juice into the cold cream mixture. Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.