Lemon Ice Cream

Two of my favorite things together.

1 1/4 cups sugar
4 egg yolks
3/4 cup lemon juice

Whisk in a saucepan and cook over medium heat, stirring constantly, until mixture thickens.  Add 2 1/2 cups of heavy cream (I used fat free half and half, or you can use whole milk) and stir well.  Refrigerate until very cold, and then process in ice cream maker.  Freeze until hard, several hours.

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