Here you go R.
LEMON CUSTARD ICE CREAM (MAKES 1 QUART) YOU CAN DOUBLE OR TRIPLE, IF YOU LIKE
l cup sugar
l tablespoon flour
1 cup whole milk
2 cups whipping cream
1/2 tablespoon grated fresh lemon peel
1/4 cup freshly squeezed lemon juice
Blend sugar and flour in double boiler. Slowly stir in milk. Cook until thickened. Cool. Add cream and chill. Add lemon rind and juice, and freeze according to your ice cream maker's instructions.