Put the egg yolks and sugar into a 1.1lt/2pt bowl or pudding basin and beat until thick and pale.
Measure the cream into a saucepan and heat until small bubbles start to appear.
Pour half the cream into the egg mixture while stirring.
Tip everything back into the saucepan.
Return the pan to a gentle heat, and cook while stirring as the cream thickens into a custard.
Pour the custard back into the large bowl and allow to cool.
To stop a skin forming, brush a little butter over a piece of parchment paper and put it butter side down on the surface of the custard.
When cold put the custard bowl into a freezer.
Finely chop the lemon peel into another bowl.
Break the cookies into very small pieces, add them to the peel and stir to combine.
Remove the custard bowl from the freezer after 20 minutes, and using electric beaters, beat the mixture to break up any ice crystals then return it to the freezer.
After another 20 minutes the mixture will be starting to be mushy. Beat well for a second time to aerate the custard, then return it to the freezer.
After a further 20 minutes, remove the bowl and beat for the third time. Scrape down the edges of the bowl and beat the mixture until light and smooth.
Stir the prepared cookies and peel.
Return the bowl to the freezer for about at least two hours before serving.
To serve, remove from the freezer and stand for 10–15 minutes.
Peel some thin strips of lemon zest.
Invert the ice cream onto a serving plate and decorate with the lemon zest.
Equipment
saucepan, 1.1lt/2pt bowl or pudding basin, 2 x large mixing bowls and electric beaters
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