Lemon Ice Cream

I have fond memories of home-made ice cream!

Grown-up Lemon Ice Cream
6 Lemons
1 C Sugar
6 egg yolks
2 C heavy cream
pinch of salt
2 C evaporated milk (since many cans of evaporated milk are about 1.5 cups, you could also do 1.5 cups evaporated and .5 cup of regular milk)
1 t vanilla

Prep:
Use a grater and zest the 6 lemons into a bowl. Mix the sugar into the bowl with the zest. Squeeze 3/4 C of juice from the lemons and set it aside.

Cooking:
Whisk the egg yolks with the cream and salt in a heatproof mixing bowl. Put the evaporated milk and lemon-sugar mixture in a medium non-aluminum saucepan. Bring the liquid to a simmer, stirring to dissolve the sugar. Remove pan from heat. Slowly whisk the hot milk into the egg yolk mixture. Then return the combined stuff to the saucepan. Stir constantly over medium-low heat until the mixture begins to thicken slightly and coats the back of a spoon, about 5 minutes. Pour the hot custard into a bowl without straining (unless you are the nice mom who makes this for her kids). Stir in the vanilla. Put a sheet of plastic wrap directly on the surface of the custard to prevent skin from forming. Chill custard--can be refrigerated for up to 48 hours.

Freezing:
Stir the lemon juice into the cooled custard and transfer mixture to an ice cream maker and freeze. Makes about 1.5 quarts.