• 2 quarts ½  and ½ (yum, use any leftover in your coffee!)
• 2 ½ pints heavy whipping cream (hey, I didn’t say this ice cream was HEALTHY)
• 8 eggs (ah, feel that cholesterol surging through your veins) 
• 2+ cups sugar (more, according to taste!)
• ½ tsp salt (my mother always put a bit of salt in everything that was sweet; go figure)
• 3 tbsp vanilla (yes, tablespoons)
• 1 tsp lemon extract
• Lemon zest if you’ve got some laying around 

Scald the ½ and ½ and cream.  Carefully mix in the eggs and cook until the custard will coat a spoon, or until you’re tired of working at the stove.  Incidentally, it's best to cook a custard slowly over hot water in a double boiler or you may wind up with creamy hard-boiled eggs, which are not often called for in recipes.  Mix in all that wonderful, pure-cane sugar, vanilla, salt, lemon extract and zest.  Cool all in the refrigerator for a while.  Pour into the cream can and freeze according to your machine’s directions.  Prepare to fight off those who want to lick the paddle.  You made the ice cream, you get the honors.  Scoop the ice cream into a container, cover with waxed paper (not sure why I do this, but my mom always did and that’s good enough for me) and freeze for a hour or so as it will be soft.

This recipe is very rich (duh) and you can cut it in half if you have a smaller ice cream maker.  Try to postpone any blood work that requires a lipid panel for a week or so after indulging.  Cheers!