Makes 1 quart or 6 Zoku servings
6 large egg yolks
1 cup granulated sugar
2 cups heavy cream
1 cup half and half
zest of 2 large lemons
½ cup fresh lemon juice
1 teaspoon pure vanilla extract
Set up a cold-water bath: a large bowl with a 50/50 mix of cold water and ice. Place a smaller bowl in the center with a mesh strainer over the bowl.
Beat the egg yolks and sugar until thoroughly combined, set aside.
Heat the cream, half and half, and lemon zest in a medium saucepan over medium heat until the cream begins to bubble around the edges of the pan. Very slowly begin to pour the hot cream over the eggs and sugar, whisking constantly until all of the cream has been added.
Return the custard to the saucepan and cook over medium heat, stirring constantly, until thickened. The custard is done when you run your finger down the back of a coated spoon and it leaves a line, about 170˚F/77˚C. Don’t let the custard come to a boil or the eggs will scramble.
Strain the custard through the strainer into the clean bowl and chill for 30 minutes, stirring occasionally. Stir in the lemon juice and vanilla. Cover and chill mixture in refrigerator for at least 8 hours or overnight. Stir well before using.
If desired, top with fresh berries and festive sprinkles.
Follow the instructions included with your ice cream maker for churning and freezing.
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