Lemon Ice Cream

In food processor, blend the zest with the sea salt and half the sugar

Add the lemon juice, and blend until sugar is dissolved

Stir the lemon mixture in with half of the cream, and set aside

Whisk the yolks in a medium bowl

In a small saucepan, heat the milk, remaining cream and sugar, stirring occasionally to dissolve the sugar, until the mixture is steaming

Turn the stove off. Using a ladle, slowly add the hot milk to the bowl with the beaten yolks one ladleful at a time, whisking thoroughly as you add it (this is called tempering the yolks, which means gently heating them, so they don’t scramble from sudden exposure to hot milk)

Return the custard (egg and milk) mixture to the saucepan, and place a clean bowl with a sieve over it nearby

Turn the stove on, and over low heat, heat the custard, stirring constantly with a spatula, making sure the custard doesn’t stick to the bottom of the pan

In approximately 1 to 3 minutes, the custard will thicken slightly. If you have a cooking thermometer, the correct temperature is 77-79°C. If you don’t have a thermometer, you do not want the mixture to boil or steam, just thicken lightly so it ⅔ lightly coats the back of a spoon. It’s a light custard, so don’t expect it to go super thick

Turn off the heat and immediately pour through the sieve into the bowl. The sieve will remove any bits of cooked egg or eggshell that might be in your custard.

Allow the custard to cool for ten minutes on your counter, then stir in the lemon cream mixture

Cover and chill in the fridge for 6+ hours before churning in your machine