Lemon Ice Cream

We've been absolutely crazy for this ice cream for some time now. I did a homemade ice-cream making demo at cooking club and this is one of the recipes I used. Actually Erin made this for us last summer at Benny's birthday party and I remembered liking it so I thought it would be a good one to use for the demo since it's so simple to put together. It was even better than I remembered!! Bobby loves it. The flavor of this lemon ice cream is subtle and sweet, not tart. I love the combination of the vanilla and lemon extracts. I've adapted the recipe to fit into my cuisinart and changed the amounts just a little bit. To tell you the truth, I really never make it the same way ever. I am always playing with the amounts, so here's how I made it the other night and I was really happy with it.

Erin's Lemon Ice Cream

2 eggs
1 cup sugar
1/2 T Mexican vanilla
1 tsp lemon extract (maybe a little more, but not much. I usually taste it before I put it in the machine to be sure I am happy with the flavor. The best thing about this recipe to me is the subtlety so you don't want to overdo it.)
1 1/2 cups whipping cream
1 cup half and half
1 1/2 cups milk (whole is best- I only had 1% and it was fine)
pinch of salt

Whisk eggs and gradually add sugar. Mix until thoroughly blended and then add creams, milk, salt, and flavorings. Freeze according to manufacturer's directions.