Preparation:
In a saucepan combine the cream, 1/3 cup of sugar and the vanilla bean. Scald over medium heat. Scrape in the vanilla bean seeds and discard bean. In a bowl whisk the egg yolk with 1/3 cup of sugar until doubled volume. Gradually whisk in the cream mixture into the yolk mixture. Return mixture to saucepan and stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill. Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturer's instruction |
