Ingredients

• 2 cups sugar
• 4 large egg yolks
• 1 cup whole milk
• 1 tsp salt
• 1 lemon peel strip (2" long)
• 1 cup chilled whipping cream

Procedure

1. Fill a large stainless steel bowl with ice, then add about 2 cups of water.
2. Beat sugar and egg yolks together until pale yellow and very thick (about 3-5 minutes).
3. Turn the mixer to low and slowly add milk down the side of the bowl to avoid a build-up of foam. Add lemon peel and stir in salt.
4. Transfer mixture to a double boiler that has an inch of boiling water in the bottom of the pan. Maintain a low boil, and stir continuously for 6 to 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear.
5. Strain custard into a bowl and place the bowl in a large bowl of ice water. Stir for 2 minutes to release the initial heat. Allow mixture to completely cool, stirring often. Cover and chill custard overnight, or proceed with the rest of the recipe.
6. Next, whip cream to soft peaks. Remove lemon peel from custard and fold in whipped cream. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes about 8 servings.