2/3 c  Sugar
4    Egg yolks
1 c  Milk; at room temperature
1 pn Salt
1    Lemon peel strip (2-in)
1 c  Whipping cream

BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly
add milk, beating gently to avoid a build-up of foam. Add lemon peel and
stir in salt. Transfer mixture to the top of a double boiler with an inch
of boiling water in the bottom half. Regulate heat so water remains at a
low boil, and stir continuously 8 minutes. Custard will thicken enough to
coat the spoon, and surface foam will disappear. Immediately remove top of
double boiler and set it in a large bowl of cold water. Stir 2 minutes to
cool custard somewhat. Then transfer it to a bowl, cover, and set in
refrigerator to chill thoroughly. Also chill whipping cream. When ready to
proceed, whip cream into soft peaks. Remove lemon peel from custard and
fold in whipped cream. Transfer mixture to ice cream machine and freeze
according to machines directions. Makes 1 Quart