Lemon Custard Ice Cream -Churn 2

Lemon Ice Cream by buttermilkbysam
Notes: made this as a traditional custard & basically as directed. Pressed zest into sugar. Mixed the eggs sugar and lemon zest sugar in the stand mixer on whip like a custard. Then blended in hot milk/cream on the stand mixer running on med. returned to pot and Brought to 190 on heat. Then mixed in vanilla and lemon off heat. Used 1tsp of bourbon Madagascar vanilla. Left in lemon zest by request. Churned in a compressor maker for, I think 35-40 min maybe 45.
Review:
This has a strong lemon flavor reminiscent of the custard in a lemon tart. A fantastic mix-in would be some kind of tart crust. The color is a pretty yellow. Scooped great. Tasted great. Very discriminating ice-cream eaters loved it and asked for another batch. The lemon flavor is strong. Texture was great. My compliments to ButtermilkSam.

200 g or 1 cup fine granulated sugar
Zest of 4 large lemons
Pinch fine sea salt
2 cups heavy whipping cream or heavy cream
1 cup whole milk
6 egg yolks
¾ cups freshly squeezed lemon juice
2 teaspoons pure vanilla extract