2 cups milk
2 tablespoons orange zest
2 tablespoons lemon zest
5 egg yolks
3/4 cup sugar
4 tablespoons lemon juice
Scald the milk with the orange and
lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend.
Gradually whisk half of the hot milk into the yolks. Return the yolks to the
saucepan with remaining milk. Stir over low heat until custard thickens and
leave a path on the back of the spoon when you draw your finger across it.
Do not let the mixture boil. Transfer the mixture to a large bowl and chill.
Once the mixture is cool stir in
the lemon juice. Transfer to ice cream maker and process according to