1 1/4 cups sugar
1 1/2 tsp. lemon zest (2 fresh lemons)
1/2 cup fresh lemon juice
1 3/4 cups milk
4 egg yolks
pinch of salt
1 1/2 cups heavy cream
1. If using a gel-canister ice-cream maker, freeze canister overnight.
2. Stir together 1/4 cup of the sugar and lemon zest in small bowl to evenly distribute zest. Stir in juice; set aside.
3. Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in heavy, nonstick, medium saucepan. Stir in remaining 1 cup sugar. Cook over med-low heat, stirring constantly with rubber spatula/scraper, until thermometer reads 190*, about 15-20 minutes (do not let mixture boil), or until slightly thickened. Strain immediatelhy into bowl; stir in salt.
4. Add lemon mixture to bowl, stirring until sugar dissolves. Place wax paper directly on custard and refrigerate until chilled, about 4 hours.
5. To freeze, add cream to custard, stirring just to combine. Pour into ice-cream maker; process 30 minutes as per manufacturer's directions.
6. Scrap intoa 1-1/2 quart container; freeze to firm completely, about 2 hours.
yield: 8 servings per serving: 361 calories, 21g. fat, 0 g. fiber
