Directions

1. To prepare lemon ice cream, prepare an ice water bath by filling a large bowl halfway with ice and water. Set it aside for later use. Combine heavy cream and milk in a saucepan and bring to a simmer. Add lemon zest to the heavy cream and milk mixture. Cover the saucepan with a lid and allow the mixture to infuse with the lemon zest for about 45 minutes or until the mixture has a strong lemon flavor.
2. Meanwhile, combine egg yolks, sugar, and salt in bowl. Very gradually pour the simmered heavy cream and milk mixture into the bowl while whisking continuously. Pour the mixture back into the same saucepan and cook on low heat so that the eggs don’t become scrambled. Stir mixture in a figure eight pattern with a wooden spoon so that all sides of the pot are touched as you cook it. Continue cooking until you can draw your finger across the back of the spoon and it makes a mark through the ice cream base without it running back on itself.
3. Remove from heat and pass it through a sieve and into a bowl that’s sitting over the ice water. Add corn syrup to the ice cream base and stir the base until it cools down.