Ingredients:
– 1 cup whole milk 
– 3/4 cup granulated sugar 
– 2 large eggs 
– 1/2 cup freshly squeezed lemon juice (about 3-4 lemons) 
– 1 tablespoon lemon zest
– 1 cup heavy cream 
– 1 teaspoon vanilla extract 
Directions:
1. In a medium saucepan, heat the whole milk over medium heat until it just starts to simmer. Don’t let it boil! 
2. In a separate bowl, whisk together the sugar and eggs until pale and well combined. 
3. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. 
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon. This will take about 5-7 minutes. 
5. Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract. Let it cool to room temperature. 
6. Once cooled, stir in the heavy cream and refrigerate for at least 2 hours or until thoroughly chilled. 
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until you reach a soft-serve consistency. 
8. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm. 
This delightful Lemon Custard Ice Cream is sure to bring a smile to your face! If you love this recipe, why not send some Facebook stars as a donut 
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