With the thermometer hitting 70 degrees and the first taste of spring, it must be ice cream weather! Here is my all-time favorite ice cream recipe. Yes, you do need an ice cream maker to make homemade ice cream; the custard must be continually stirred as it is frozen. There are two types of electric makers: the $50 machine which require forethought (the freezing container must be in the freezer for 24 hours before usage) or the instant-gratification $700 Italian beauty named Lussino. Either way, homemade lemon ice cream is worth purchasing an ice cream machine!

Lemon Ice Cream

3 tablespoons grated lemon zest (use the Microplane zester)
1 cup lemon juice
2 cups sugar
4 eggs
4 egg yolks
2 cups milk
2 cups heavy cream

In a saucepan, combine the lemon zest, juice, sugar, eggs, and yolks and 
cook the mixture over moderate heat, whisking constantly, until thickened. 
Strain. Whisk in the milk and chill thoroughly. Whip the cream and fold into 
the lemon mixture and freeze in an ice cream freezer according to the 
manufacturer’s directions.