Categories: Desserts, Italian 
      Yield: 8 servings 
  
    2/3 c  Sugar                               1 pn Salt 
      4    Egg yolks                           1    Lemon peel strip (2-in) 
      1 c  Milk; at room temperature           1 c  Whipping cream 
  
  BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly 
  add milk, beating gently to avoid a build-up of foam. Add lemon peel and 
  stir in salt. Transfer mixture to the top of a double boiler with an inch 
  of boiling water in the bottom half. Regulate heat so water remains at a 
  low boil, and stir continuously 8 minutes. Custard will thicken enough to 
  coat the spoon, and surface foam will disappear. Immediately remove top of 
  double boiler and set it in a large bowl of cold water. Stir 2 minutes to 
  cool custard somewhat. Then transfer it to a bowl, cover, and set in 
  refrigerator to chill thoroughly. Also chill whipping cream. When ready to 
  proceed, whip cream into soft peaks. Remove lemon peel from custard and 
  fold in whipped cream. Transfer mixture to ice cream machine and freeze 
  according to machine's directions. 
   
  Makes 1 Quart 
   
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK