John Starbard - Wine Club Member
June 2007

1 Tablespoon lemon zest
½ cup fresh lemon juice
1 cup granulated sugar
3 large eggs
2 cups half-and-half, divided
½ teaspoon vanilla

Combine all ingredients EXCEPT 1 cup of half-and-half in a saucepan. 

Wisk constantly over medium heat until it just starts to simmer.

Strain into a non-metal bowl, pressing on the solids, and chill thoroughly (6 to 24 hours).

Add remaining half-and-half to the cold lemon mixture and freeze in an ice cream maker.

"Your guests usually have not had Lemon Ice Cream, so you will be heralded as a genius."  John Starbard