Recipe information
Yield
Makes about 1 1/2 quarts
Ingredients
3 large eggs
1 1/2 cups sugar
2 1/2 cups half-and-half
1 cup fresh lemon juice (3 to 4 lemons)
1 tablespoon freshly grated lemon zest
1 cup sweetened flaked coconut, toasted lightly and cooled
Preparation
In a bowl with an electric mixer beat the eggs with the sugar and a pinch of salt until the mixture is thick and pale. Beat in the half-and-half, the lemon juice, and the zest. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions, adding the coconut during the last 10 minutes of freezing.
