ICE CREAM - combine cream, milk, and 1/2 cp sugar in heavy large saucepan. Scrape in seeds from vanilla bean, add bean. Bring mixture to simmer, remove from heat. Remove vanill bean. Wisk egg yolks and remaining 3/4 cp sugar in large bowl to blend. Wisk in remaining 2/3 cp lemon juice and lemon peel. Gradually wisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens enough to coat back of spoon(do not boil), about 12 min. Strain custard into clean bowl, set over ice water and stir until cold. Cover and regfrigerate overnight.
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