Lemon Custard Ice Cream

This goes great with my Italian Lemon Cake.


1/4  cup  fresh lemon zest, finely grated
2/3  cup  fresh lemon juice
2  cups  sugar
3  cups  heavy cream (very cold)
1  cup  whole milk (very cold)
1/4  tsp  salt

In a saucepan, whisk together zest, lemon juice, and sugar. Cook mixture, stirring constantly, until sugar is completely dissolved (about 10 min.). Cool to room temperature. Strain out the lemon peel, if desired, as sometimes it doesn't incorporate well into the ice cream when freezing. I have had mixed luck with it.

Whisk cream, milk, and salt. Stir in lemon syrup. Freeze in your ice cream maker.