Ingredients
- 2 cups whole milk
- Pared or grated zest of just under 1/2 lemon
- 5 large egg yolks
- ½ cup sugar
- Nutritional Information
Nutritional analysis per serving (4 servings)
241 calories; 9 grams fat; 4 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 0 grams dietary fiber; 31 grams sugars; 7 grams protein; 242 milligrams cholesterol; 63 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
- In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
- Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)
- Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturer’s instructions.
Dining and Cooking