Lemonade Ice Cream in a Cone Recipe

DIRECTIONS

1. Finely grate the peel of 2 lemons; set aside grated peel (about 1.5 tbsp). Squeeze juice from lemons, removing the seeds but not the pulp; reserve juice (3/4 cup).
2. Pour heavy cream into a 3-quart saucepan and place over medium heat. Add grated lemon peel to cream. Bring to a low boil, stirring often so cream does not boil over. Remove from heat.
3. In a large mixing bowl, combine eggs, yolks, sugar substitute and salt. Using either a hand mixer or a whisk, beat together until thickened and smooth.
4. Using a ladle, remove about a cup of the hot cream from saucepan and gradually whisk into the egg mixture (this tempers the eggs so they won't curdle).  Whisking, pour tempered egg mixture into remaining cream in saucepan. Place over medium heat and whisk until slightly thickened, 1 to 2 minutes.
5. Pour into a clean bowl, whisk in reserved lemon juice and vanilla and almond extracts; let stand until custard is completely cooled to room temperature, about 1 1/2 hours.  Refrigerate until well chilled, at least 2 hours or overnight. Freeze chilled base in ice cream maker according to manufacturers directions.
6. When the freezing process is complete, serve immediately for soft ice cream; for firmer ice cream, place in an airtight container and freeze 2 to 4 hours or overnight. (Can be stored in the freezer up to 1 month.)  To serve:  Scoop 1/2 cup ice cream into cones or bowls and serve immediately.