4 Egg-Land’s Best egg yolks
¾ c. sugar
1½ c. Longmont Dairy whole milk
1 c. Longmont Dairy whipping cream
A little grated lemon zest or vanilla extract (optional)

Whip egg yolks and sugar on maximum speed into a soft fluffy cream, about 5 minutes. Meanwhile, in a saucepan, bring milk to almost boiling. Cook about 5 minutes without boiling (about 185° F).

Transfer egg and sugar fluff to a saucepan. Pasteurize the eggs by slowly adding the hot milk, stirring constantly. If desired, add either lemon zest or two drops vanilla extract. Return to heat and cook another 5 minutes without boiling. Turn off heat and add the cold whipping cream. Mix well.
Freeze about 5 hours, stirring every 30 minutes. Best within two days