Who am I kidding, I'll eat ice cream year round.
Just being honest.
Save this recipe for this summer if you'd like, it's very refreshing, perfectly lemony, and lovely sandwiched between two gingersnap cookies.
Here's a tip about the sandwich variety. Make your sandwiches and put them in an airtight container in the freezer for a while. The cookies tend to be quite crunchy and they soften a bit in the freezer.
Lemon Ice Cream
Recipe found at Epicurious here
1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1 cup sugar
3 large eggs
2 cups half-and-half
1/2 teaspoon vanilla
In a saucepan, combine the zest, lemon juice, sugar and eggs and whisk until smooth. Add 1 Cup of the cream and whisking constantly bring to a simmer. Remove from the heat and strain through a fine mesh sieve and then let cool to room temperature. Refrigerate until cold. When cold, add the remaining 1 cup of half and half and vanilla and process in your ice cream maker according to the manufacturers instructions.