In a small heavy saucepan, heat milk to 175 degrees; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Cover and refrigerate for several hours or overnight.
Fill the cylinder of an ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2 - 4 hours before serving.
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|Serving Size: 1 Serving (819g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1081 (83%)|
|Amt Per Serving||% DV|
|Total Fat 120.1g||160 %|
|Saturated Fat 67.9g||340 %|
|Monounsaturated Fat 37.7g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 1401.7mg||431 %|
|Sodium 235.8mg||8 %|
|Potassium 1182.9mg||31 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 30.6g|
|Protein 31.3g||45 %|
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Calories per serving: 1306
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