Lemon Ice Cream
In a bowl, whisk the egg yolks and salt with a mixer until well blended. Slowly add about half of the scalded half-and-half and stir gently. Return the mixture to the saucepan. Cook the custard over medium to low heat stirring constantly until it is thick enough to cover the back of a spoon. Do not let it boil or it will curdle.
Immediately remove it from the heat and strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream.
Lay a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming and refrigerate until thoroughly chilled.
Pour the mixture into the ice cream maker and freeze according to manufacturer's directions. Or you can "still-freeze" this ice cream, as well; it just will not be as smooth.
When the ice cream is thickened and frozen, cover it and place it in the freezer until firm. Let it soften slightly in the refrigerator before serving."Still-Freezing" Ice Cream
This method can be used if you do not have an ice cream maker. Place the prepared mixture in 1 or 2 shallow metal pans, such as cake pans. Place in the freezer until firm around the edges, but still slushy in the middle, usually about 20 to 45 minutes.
Remove the pans from the freezer and stir the firm and liquid portions together with a wooden spoon. Return to the freezer until the mixture is again firm around edges. Repeat this step 1 or 2 more times until it is uniformly frozen the last time. Let the mixture soften slightly in the refrigerator before serving.
Total time: 12 Hrs 30 Min
Recipe editor Patricia Mitchell