Double Lemon Ice Cream

This recipe makes 5-10 servings if doubled.

2 Cups of whipping Cream

1 Cup of whole Milk

3/4 a Cup of Maple Syrup

3 Tbsp of finely shredded Lemon peels

5 Egg yolks

3/4 a Cup of freshly squeezed Lemon juice

Instructions

Place egg yolks into a medium bowl and whip with an electric mixer, then add the remaining ingredients and mix well. Then Freeze mixture into a 4-5 quart ice cream freezer according to the manufacturer's directions. To ripen the Ice Cream: After churning in a traditional style ice cream freezer, remove the lid and dasher and the top of the freezer with wax paper or foil. Plug the hole in the lid with a piece of cloth. then replace the lid. Then pack the outer freezer bucket  with enough ice and rock salt to cover the top of the freezer can(use 4 cups of ice to 1 cup of salt. Ripen for 4 hours or transfer the ice cream to a covered freezer-proof container and ripen in a  regular freezer for 4 hours.