Ingredients

93 g large egg yolks

1 Tbs lemon zest

170 g granulated sugar, divided

225 g lemon juice

30 g water

225 g heavy cream

500 g milk

1/2 tsp vanilla extract

15 g lime juice

Pinch of salt

Preparation

  1. fill a medium-size saucepan halfway with water and place over medium heat. Bring water to a simmer.
  2. In a large stainless steel mixing bowl, whisk together yolks, lemon zest and half of sugar. stream in lemon juice and water. Place lemon-egg mixture over saucepan (creating a double boiler) and whisk until thickened. Remove from heat.
  3. in a medium saucepan combine heavy cream, milk and remaining sugar. Bring to a boil. Pour cream mixture over prepared lemon-egg mixture and whisk over an ice bath until completely chilled. Add vanilla extract, lime juice and salt.
  4. Freeze in ice cream machine according to manufacturer’s instructions. Cover in plastic wrap and store in the freezer until ready to use.