♦ MAKES 1 1/2 Quarts

• 1 cup whole milk
• 1 cup granulated sugar
• 5 large egg yolks
• 3 tbsp lemon zest (about 3 lemons)
• ¾ cup Sun Orchard Lemon Juice
• 2 cups heavy whipping cream

In a small saucepan, heat milk to 175°F; stir in sugar until dissolved. Mix ½ cup hot mixture into the egg yolks before adding to saucepan, whisking constantly. Add lemon zest. Cook over low heat until mixture coats back of a metal spoon (160°F), stirring constantly. Do not allow to boil.

Remove from heat; stir in lemon juice and cream. Place in a bowl, press plastic wrap onto surface, and chill for 2 hours or overnight in refrigerator.

Freeze with an ice cream maker, by stirring mixture in a metal bowl suspended in ice water, or by just placing mixture in freezer and stirring every 15 minutes.