Type what you have

Ingredients

• ✓ egg yolk
• vanilla ice cream
• granulated sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• key lime juice
• graham cracker crust

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Combine sweetened condensed milk, key lime juice, and egg yolks in a large bowl; mix well.
4. 4 Pour mixture into unbaked graham cracker crust.
5. 5 Bake in the preheated oven until filling is set, about 15 minutes.
6. 6 Allow to cool completely before slicing.

By DINNER2

Ingredients

• ✓ egg yolk
• heavy cream
• half-and-half
• cinnamon red hot candy

Instructions

1. 1 Whisk 1 cup cream and egg yolks together in a large bowl until well combined.
2. 2 Combine half-and-half, remaining 1 cup cream, and red hot candies in a large saucepan over medium-low heat; cook, stirring until candies dissolve, 5 to 10 minutes.
3. 3 Pour 1 cup red hot candies mixture into cream-egg mixture in the bowl; whisk until well combined. Pour cream-egg mixture into remaining red hot candies mixture in the saucepan; whisk until well combined. Cook, stirring over medium heat, keeping mixture just under a boil, until it coats the back of a spoon, about 5 minutes.
4. 4 Strain red hot candies mixture into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
5. 5 Pour red hot candies mixture into an ice cream maker and process according to manufacturer's instructions.

By Scott Swenson

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• key lime juice
• graham cracker crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
3. 3 Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
4. 4 Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

By JetsonRING

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• lemon
• graham cracker crust

Instructions

1. 1 Beat condensed milk and egg yolks in a bowl with an electric mixer until smooth. Add lemon juice and stir until mixture begins to thicken. Pour into graham cracker crust.
2. 2 Refrigerate pie until set in the middle, 6 hours to overnight.

By greatvaluechef

Ingredients

• ✓ egg yolk
• lemon juice
• butter
• kosher salt
• cayenne pepper

Instructions

1. 1 Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
2. 2 Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
3. 3 Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

By NicoleMcmom

Ingredients

• ✓ egg yolk
• coconut
• coconut milk
• white sugar

Instructions

1. 1 Cook and stir shredded coconut in a small skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Set aside.
2. 2 Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Strain coconut milk mixture through a sieve. Discard solids; pour liquid back into top of double boiler over simmering water.
3. 3 Fill a large bowl with ice and cold water; set aside.
4. 4 Whisk egg yolks into coconut milk mixture until thickened. Place top of double boiler in ice water until coconut milk mixture is cooled to room temperature, about 20 minutes.
5. 5 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions.

By John Wironen

Ingredients

• ✓ egg yolk
• cream cheese
• sugar
• vanilla extract

Instructions

1. 1 Beat together cream cheese and sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolk and vanilla until well combined. Cover and chill in the refrigerator before using in pastries and baking them.

By POKEY-TURTLE

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• key lime juice
• white sugar
• cream of tartar
• graham cracker crust

Instructions

1. 1 Beat egg yolks in a large bowl until very light and fluffy. Add sweetened condensed milk; beat until doubled in volume. Beat in lime juice; refrigerate yolk mixture until ready to use.
2. 2 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy; gradually add sugar and cream of tartar, continuing to beat until stiff peaks form.
3. 3 Gently fold egg whites into yolk mixture until well blended; pour into crust and freeze. Serve frozen.

By Allie

Ingredients

• ✓ egg yolk
• marsala wine
• white sugar
• salt
• heavy cream

Instructions

1. 1 Whisk Marsala wine, sugar, egg yolks, and salt together in a metal bowl.
2. 2 Set the bowl over medium-low heat or over a pan of simmering water; hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other hand. Continue cooking until mixture is very thick and reaches the ribbon stage, about 10 minutes.
3. 3 Meanwhile, fill a large bowl with ice and cold water. Remove custard from heat; set the bowl in the ice bath to cool completely, whisking occasionally, 20 to 30 minutes.
4. 4 Whisk cold cream in a separate chilled bowl until soft peaks form. Fold into the cooled custard until just barely combined; do not overmix.
5. 5 Transfer to a chilled airtight freezer container, press 1 piece of plastic wrap directly onto top of custard, and seal container. Freeze until firm, 4 hours to overnight.

By John Mitzewich

Ingredients

• ✓ egg yolk
• lemon
• white sugar
• salt
• coconut oil

Instructions

1. 1 Fill a medium saucepan with 1 inch of water and heat until barely simmering.
2. 2 Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes.
3. 3 Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
4. 4 Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent skin from forming. Refrigerate until set and chilled, at least 2 hours.

By LauraF

Ingredients

• ✓ egg yolk
• heavy cream
• half-and-half
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat heavy cream and half-and-half in a heavy-bottomed saucepan over medium-low heat until barely simmering, stirring frequently. Reduce heat to low.
3. 3 Whisk egg yolks, sugar, and salt together in a large bowl until thoroughly combined.
4. 4 Slowly pour about 1/2 cup of hot cream mixture into egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to egg yolk mixture. Pour egg yolk mixture back into the saucepan with remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
5. 5 Pour ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight.
6. 6 The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions.
7. 7 Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving. Enjoy!

By Autumn Pumpkin

Ingredients

• ✓ egg yolk
• milk
• lavender flower
• white sugar
• heavy cream

Instructions

1. 1 Heat milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat; infuse lavender for about 20 minutes. Remove and discard flowers.
2. 2 Beat sugar and egg yolks together in a large bowl; whisk in lavender-infused milk, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; heat over low heat, whisking constantly, until mixture thickens and coats the back of a spoon, 7 to 10 minutes. Remove from heat; cool slightly, about 5 minutes. Stir in heavy cream. Transfer mixture to a bowl; chill in the refrigerator at least 4 hours.
3. 3 Pour mixture into an ice cream maker and freeze until it reaches "soft-serve" consistency according to the manufacturer's instructions. Transfer to an airtight lidded container; cover the surface with plastic wrap and seal. Freeze ice cream at least 2 hours to overnight.

By Syd

Ingredients

• ✓ egg yolk
• lemon juice
• butter
• butter
• salt
• white pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk egg yolks in a small heavy saucepan until light lemon yellow and slightly thickened, about 1 minute. Whisk in1 to 1½ tablespoons lemon juice, depending on how tart you like your sauce.
3. 3 Add 2 tablespoons cold butter to egg mixture. Place the pan over very low heat and whisk constantly until butter melts and mixture thickens enough to see the bottom of the pan between strokes. (If the mixture starts to thicken too quickly or look grainy, remove it from the heat and whisk in 1 teaspoon cold water.)
4. 4 Remove the pan from heat. Whisk in remaining cold butter, 1 tablespoon at a time, until incorporated and smooth.
5. 5 Gradually whisk in the melted butter, adding just a few drops at first, then a slow, steady stream. Keep whisking vigorously to create a thick, smooth sauce. (If sauce becomes too thick, whisk in 1 teaspoon warm water at a time until you reach the desired consistency.)
6. 6 Season with salt and white pepper to taste. Serve immediately.

By Maryellen

Ingredients

• ✓ egg yolk
• lemon juice
• milk
• butter
• salt
• black pepper

Instructions

1. 1 Whisk egg yolks, lemon juice, milk, salt, and pepper together in a microwave-safe bowl. Whisk in melted butter, a little at a time, until smooth.
2. 2 Cook in the microwave on medium power in 15-second intervals, whisking after each interval, until sauce is thick and hot, about 1 minute.

By SUNKIST2

Ingredients

• ✓ egg yolk
• butter
• white sugar
• all-purpose flour
• fruit preserves

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter, sugar, and egg yolks together in a medium bowl with an electric mixer until light and fluffy; gradually mix in flour until a soft dough forms.
3. 3 Roll dough into 1-inch balls; place balls onto ungreased cookie sheets about 2 inches apart. Use your finger or an instrument of similar size to make a well in the center of each cookie; fill the hole with 1/2 teaspoon of preserves.
4. 4 Bake in the preheated oven until golden brown on the bottom, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

By Missi

Ingredients

• ✓ egg yolk
• semisweet chocolate
• butter
• instant coffee granules
• sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9-inch springform pan with butter; line the bottom with parchment paper.
2. 2 Place chocolate, 1 ¼ cups butter, and coffee granules in the top of a double boiler over simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth. Cool to lukewarm.
3. 3 Beat egg yolks and sugar together in a large bowl with an electric mixer until thick and lemon-colored. Fold into chocolate mixture until well combined; set aside.
4. 4 Beat egg whites in a large glass or metal bowl until stiff peaks form. Fold ⅓ whites into chocolate mixture, then quickly fold in remaining ⅔ whites until no streaks remain. Pour ⅔ mixture into the prepared pan; cover and refrigerate remaining ⅓ batter.
5. 5 Bake in the preheated oven until filling is just firm in center, about 40 minutes. Cool, then remove cake from the pan, and refrigerate for 1 hour.
6. 6 Spread remaining ⅓ batter over cooled cake; refrigerate 8 hours to overnight.

By LJ8677

Ingredients

• ✓ egg yolk
• butter
• all-purpose flour
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Mix butter, sugar, egg yolks, and vanilla in a large bowl until smooth and creamy, about 2 minutes.
2. 2 Stir in flour by hand until dough is smooth and pliable.
3. 3 Spoon dough into a cookie press fitted with desired template. Press dough onto ungreased baking sheets, spacing about 1 inch apart. Sprinkle with colored sugars.
4. 4 Bake in the preheated oven until set and lightly golden around the edges, 7 to 10 minutes. Cool cookies on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
5. 5 Enjoy!

By Allrecipes Member

Ingredients

• ✓ egg yolk
• whole milk
• cornstarch
• white sugar
• vanilla extract

Instructions

1. 1 Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
2. 2 Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
3. 3 Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
4. 4 Move sauce to refrigerator and chill completely cold, at least 30 minutes.

By Northstar

Ingredients

• ✓ egg yolk
• cranberry
• water
• white sugar
• butter

Instructions

1. 1 Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
2. 2 Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
3. 3 Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
4. 4 Pour curd into a sterilized jar; cool completely. Refrigerate up to 1 week.

By France Cevallos

Ingredients

• ✓ egg yolk
• strawberry
• heavy cream
• white sugar
• corn syrup

Instructions

1. 1 Place strawberries into a blender or the bowl of a food processor; blend until smooth. Pour into a large bowl; set aside.
2. 2 Heat 1 ¼ cups cream in a medium saucepan over medium heat until bubbles appear at the edge of the pan. Whisk sugar, egg yolks, remaining ¼ cup cream, and corn syrup together in a large bowl until well combined; gradually pour in hot cream, whisking constantly. Return mixture to the saucepan; heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow custard to boil.
3. 3 Strain custard through a sieve into strawberry purée; mix well. Refrigerate until chilled.
4. 4 Pour strawberry custard mixture into an ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and freeze until firm.

By Christy J

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• lemon juice
• graham cracker pie crust
• whipped topping
• whipped cream
• lemon peel

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Add sweetened condensed milk and lemon juice; beat until combined. Pour filling into prepared crust.
2. 2 Bake in the preheated oven until set, 30 to 35 minutes. Remove from oven and cool at room temperature for 1 hour. Transfer pie to the refrigerator and chill for at least 3 hours.
3. 3 Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

By Eagle brand

Ingredients

• ✓ egg yolk
• half and half
• sugar
• heavy cream
• banana
• walnut

Instructions

1. 1 Heat 2 1/2 cups half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
2. 2 Beat egg yolks and sugar together in a large bowl until smooth. Slowly stir in warmed half-and-half, stirring constantly. Transfer egg yolk mixture to the same saucepan; heat over medium heat until bubbles begin to form around the edges. Transfer to the same bowl; stir in heavy cream.
3. 3 Combine bananas and remaining 3/4 cup half-and-half in a blender; blend until smooth. Transfer banana purée to the cream mixture; mix well. Cover and refrigerate until cold, 3 to 4 hours.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. (Refrigerate any remaining mixture until ready to freeze.) Stir in walnuts. Transfer to 1 quart containers and freeze before serving, 8 hours to overnight.

By franklint99

Ingredients

• ✓ egg yolk
• maple syrup
• half-and-half
• heavy cream
• salt
• vanilla extract

Instructions

1. 1 Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
2. 2 Combine remaining 1/2 cup maple syrup, half-and-half, cream, and salt in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
3. 3 Whisk about 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly to prevent scrambling the eggs. Whisk 1/2 cup more hot cream mixture into egg yolk mixture, whisking constantly. Pour egg yolk mixture back into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes. Remove from heat.
4. 4 Fill a large bowl with ice and cold water; set aside.
5. 5 Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl into the prepared ice bath; stir occasionally until custard cooled to room temperature, 15 to 30 minutes.
6. 6 Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
7. 7 Pour custard into an ice cream maker and churn according to manufacturer's instructions until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.

By Michelle Edelbaum, SVP & Group GM

Ingredients

• ✓ egg yolk
• butter
• water
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
2. 2 Combine egg yolks, water, lemon juice, salt, and cayenne pepper in a blender; blend until frothy. Pour in hot butter in a very thin stream, with the blender running, until thick and emulsified. Immediately pour sauce into a serving bowl.

By K Knox

Ingredients

• ✓ egg yolk
• white sugar
• heavy cream
• kosher salt
• vanilla extract
• milk
• sea salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Place 6 (6-ounce) ramekins in a baking dish.
2. 2 Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl the pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
3. 3 Stir in kosher salt, vanilla, and cold milk; mix well.
4. 4 Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel-milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel-milk mixture to the yolks, whisking until thoroughly blended.
5. 5 Divide the custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
6. 6 Bake in the preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
7. 7 Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
8. 8 Serve topped with a pinch of light, flaky sea salt.

By John Mitzewich

Ingredients

• ✓ egg yolk
• graham cracker crust
• sweetened condensed milk
• lemon juice
• egg white
• white sugar

Instructions

1. 1 Gather the ingredients. Preheat the broiler to 500 degrees F (260 degrees C).
2. 2 Beat condensed milk, egg yolks, and lemon juice together in a medium mixing bowl; pour mixture into graham cracker crust.
3. 3 Beat egg whites with sugar in a separate glass or metal mixing bowl until stiff peaks form. Spread evenly on top of lemon filling.
4. 4 Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

By Linda

Ingredients

• ✓ egg yolk
• white sugar
• salt
• heavy cream
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sugar, egg yolks, and salt together in a large bowl until mixture becomes fluffy and changes from dark golden to pale yellow.
3. 3 Heat cream and milk in a heavy saucepan over medium heat, stirring occasionally to prevent sticking to the bottom. Cook until mixture just starts to simmer and little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from the heat.
4. 4 Whisk a ladleful of hot cream mixture into egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add remaining cream mixture and whisk thoroughly. Whisk in vanilla, then let cool completely, 30 to 45 minutes. You can place the bowl in a larger bowl filled with ice water to cool it faster.
5. 5 Pour cooled mixture into a pitcher, cover, and refrigerate until ice cold, 4 hours to overnight.
6. 6 Pour cold custard mixture into an ice cream maker and process according to the manufacturer's instructions until it reaches the consistency of soft ice cream, about 20 minutes.
7. 7 Quickly transfer to a plastic container and place a piece of plastic wrap over the surface of the custard. Cover the container and freeze until firm enough to scoop, at least 3 hours.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• butter
• coconut
• pecan
• vanilla extract

Instructions

1. 1 Place condensed milk, egg yolks, and butter in a heavy 2-quart saucepan; cook over medium heat, stirring constantly, until bubbly, about 10 minutes. Remove from heat; stir in coconut, pecans, and vanilla.
2. 2 Allow to cool for 15 minutes before spreading on cake.

By Marsha C

Ingredients

• ✓ egg yolk
• sugar
• lime juice
• egg
• lemon zest
• half-and-half

Instructions

1. 1 Whisk sugar, lime juice, eggs, egg yolks, and lemon zest together in a medium saucepan over medium heat until well blended; continually stir with a wooden spoon until thickened enough to coat the back of the spoon, 7 to 8 minutes.
2. 2 Off heat, stir in half-and-half until smooth. Strain through a fine-mesh sieve set over a clean bowl. Cover the bowl; chill in the refrigerator until cool, stirring occasionally, about 1 hour.
3. 3 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Freeze 2 hours to overnight.

By AJ