Ingredients

　　1 tablespoon freshly grated lemon zest

　　1/2 cup fresh lemon juice

　　1 cup sugar

　　3 large eggs

　　2 cups half-and-half

　　1/2 teaspoon vanilla

　　In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.