Lemon Ice Cream

• 3 lemons
• ⅔ cup sugar
• 1 cup half-and-half

Pare the skin of 1 lemon into long strips. Place the peel, sugar, and half-and-half in a nonreactive saucepan over medium heat. Stir with a wooden spoon until the sugar dissolves. Heat until the mixture begins to boil. Remove from the heat and let cool for 15 minutes.

In a medium bowl, whisk the yolks until thick and lemony in color. Gradually add the half-and-half mixture, whisking con