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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Lemon extract helps bring out the lemon flavor. Ingredients:
2 large eggs |
1 cup sugar |
1/2 cup fresh lemon juice |
2 tablespoons butter |
1 teaspoon lemon extract |
2 cups light cream |
Directions:
1. In the top of a double boiler combine the eggs, sugar, lemon juice, and butter.
2. Place over simmering water and beat constantly, about 15 minutes or until the mixture thickens.
3. Stir in the lemon extract and cream.
4. Cover and refrigerate until cold or overnight.
5. Stir the cold custard well; freeze in 1 or 2 batches in an ice cream maker according to the manufactuer's instructions.
6. The ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer container and freeze several hours or overnight.
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