Lemon or Lime Ice Cream

Ingredients

• Zest of 4 lemons or limes
• plus juice of 1 lemon or lime
• 23 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 18 teaspoon fine sea salt
• 6 large egg yolks

Instructions

1. In a food processor, pulse together zest of 3 lemons or limes with granulated sugar until smooth and brightly colored.
2. In a small pot, simmer heavy cream, milk, citrus sugar and salt until sugar completely dissolves, about 5 minutes.
3. Remove pot from heat.
4. In a separate bowl, whisk yolks.
5. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
6. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
7. Remove from heat and allow custard to steep for 30 minutes.
8. Stir in the juice and zest of the remaining lemon or lime.
9. Strain through a fine-mesh sieve into a bowl.
10. Cool mixture to room temperature.
11. Cover and chill at least 4 hours or overnight.
12. Churn in an ice cream machine according to manufacturers instructions.
13. Serve directly from the machine for soft serve, or store in freezer until needed.