1 cup sugar
½ cup + 1 TBS lemon juice
2 TBS water
6 egg yolks
zest of 3 lemons
½ tsp vanilla
1½ cups heavy cream
- prepare loaf pan
- combine sugar, 1 TBS lemon juice, and water in small saucepan, cook over medium heat to 250 deg.
- whisk egg yolks until thick and pale, then whisk in sugar mixture
- mix in zest, vanilla, and remaining lemon juice
- whip the cream and fold into lemon/egg mixture
- pour into loaf pan, cover with plastic, and freeze
