This recipe was from the LA Times. So far it has been my favorite ice cream for consistency. It's not rock hard when frozen a few days.
5 Meyer lemons
1 tablespoon cardamom pods, crushed
1 cup half-and-half
1 cup sugar
1/2 vanilla bean
6 large egg yolks
3 cups whipping cream
1. Peel 1 lemon with a vegetable peeler, taking care not to cut into the bitter white pith. Place the peel in a nonreactive medium saucepan with the crushed cardamom, half-and-half and sugar. Scrape the vanilla pod seeds into the pan and drop in the pod. Heat over high heat to just under a boil. Remove from the heat, and allow to steep for 10 to 15 minutes.
2. In a medium mixing bowl, whisk the egg yolks, and then pour in some of the hot half-and-half mixture, stirring constantly. Pour the mixture back into the pan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon, 4 to 5 minutes.
3. Pour the mixture through a strainer into a bowl. Finely grate the zest of 2 lemons and add it to the mixture. Allow to stand for 10 minutes.
4. Add the cream to the mixture. Juice all 5 lemons and add the juice (you should have about three-fourths cup) to the cream mixture. Chill thoroughly.
5. Freeze in an ice cream machine according to the manufacturer’s instructions. (Makes 1 quart.)
Each serving: 490 calories; 5 grams protein; 31 grams carbohydrates; 0 fiber; 24 grams fat; 24 grams saturated fat; 287 mg. cholesterol; 52 mg. sodium.