caterina cacciatore

1 and 1/2 cups heavy cream
1 cup of milk
3/4 cup sugar
2 TB lemon zest
3/4 tsp salt
6 large egg yolks
2/3 cup lemon juice

bring cream, milk, sugar, salt and zest to just under a boil
in a heavy 2 quart sauce pan, stirring ocasionally

beat the yolks lightly in a large bowl

add the warm cream mixture to the egg yolk slowly so as not to curdle the eggs

then return eggs and cream to the sauce pan

at moderate high heat stirring constantly witha wooden spoon until the custard
coats the back of the spoon / takes about ten minutes

pour through a sieve and then add the lemon juice

mix well / set to cool / then chill in refrigerator and then into the freezer

or freeze in an ice cream maker