Summer in a cup

Homemade lemon ice cream with fresh blueberries.
Need I say more?



1-2 T. freshly grated lemon zest
½ c. fresh lemon juice
1 c. sugar
3 large eggs
2 c. half & half
1 tsp. vanilla

In a saucepan, whisk together the zest, lemon juice, sugar and eggs.  Whisk in 1 c. of half & half plus the vanilla.  Cook over moderately high heat, stirring constantly, until the mixture just comes to a simmer.

Strain mixture through a fine sieve into a bowl, cover with plastic wrap, and chill thoroughly (several hours to overnight).  Whisk in remaining 1 c. half & half and freeze in an ice cream freezer.

Perfect for eating while watching the Olympics!