Sicilian lemon ice cream

I can't help you with ice cream. But Mario Batali has a recipe for Lemon Sorbetto in his Molto Gusto that might be suitable:

10-12 lemons, preferably organic

1/2 cup sugar

2 cups simple syrup

Zest 4 of the lemons, using a Microplne or other rasp grater. Put the sugar in a small bowl and, using the palms of your hands, rub the zest into the sugar.

Juice enough of the lemons to make 2 cups, and transfer to a medium bowl. Add the simple syrup and sugared zest and whisk well to combine. Do the egg test and add more juice or water or more sugar syrup, a little at a time, if necessary. Cover and refrigerate for about 3 hours, or until thoroughly chilled, stirring occasionally to dissolve all the sugar.

Strain the lemon juice mixture through a fine-mesh strainer into a bowl. Freeze in an ice cream maker according to the manufactere's instructions. Pack into a freezer container and freeze for at least 1 hour before serving. (the sorbet is best served the day it is made).

I didn't know what it meant either so a brief foray on the net provided me with this webpage

: http://onlinepastrychef.wordpress.com/2009/02/06/the-egg-test/

 The explanation is below the recipe about halfway down the page, a nifty piece of info.

Thanks for jumping in, Gunnar, and saving me the bother of typing it out.

lol, no problem. I read it and decided a link was far easier then trying to explain by retyping it.