Name: Lemon Ice Cream with Candied Lemon Peel
Yield: Makes 1 quart
Ingredients: 1 large egg, preferably farm-fresh; 2 large egg yolks, preferably farm-fresh; 2 cups whole milk, preferably hormone-free; 3/4 cup sugar; 1/2 teaspoon salt; 1 cup chilled heavy cream, preferably not ultrapasteurized; 1/4 cup freshly squeezed lemon juice (from about 2 lemons); 1 recipe (2 tablespoons) chopped Candied Lemon Peels (or 1 tablespoon finely grated lemon zest, preferably organic)

Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey.

This refreshing ice cream makes a white, creamy layer in the middle of our red, white, and blue cake. As with all cooking, if you start with great ingredients, you'll get great results. Hormone-free milk, fresh cream, and organic lemons make all the difference. If Meyer lemons are in season, try using them for both the juice and the candied peel — you'll be amazed by the wonderful depth of flavor.

The candied lemon peels are optional — regular zest can be used instead. But the peels make delicious yellow chunks in the ice cream and are surprisingly simple to make.

Recipe notes

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