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Not a sherbet but honest-to-God ice cream ! If you have a favorite fruit topping, try putting it over the top of this delicious ice cream ... or any kind of freshly cut fruit ...
3 Large fresh lemons
2/3 C Sugar
1 C Half-and-half
5 Egg yolks
3 C Heavy cream
Pare the skin of 1 lemon into long strips ... place the peel, sugar, and half-and-half in a nonreactive saucepan over medium heat ... stir with a wooden spoon until the sugar dissolves ... heat until the mixture begins to boil ... remove from the heat and let cool for 15 minutes ... in a medium bowl, whisk the egg yolks until thick and lemony in color ... gradually add the half-and-half mixture, whisking constantly ... pour the mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats a spoon ... strain the mixture through a fine sieve into a large bowl ... grate the zest of the remaining two lemons and add to the mixture ... stir in the cold heavy cream and allow to cool ... juice the three lemons and measure 1/2 cup of strained lemon juice into the cool mixture, reserving any leftover juice for another use ... chill well ... when the mixture has cooled, freeze in an ice cream maker ...
Makes 1 quart
Clink !
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