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1
Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon-colored.
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2
(This can be easily done in a food processor.)
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3
Meanwhile, heat the cream and milk with the vanilla, lemon peel and coriander.
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4
Remove from heat just before it reaches the boiling point.
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5
Pour the mixture in a thin stream into the eggs and mix thoroughly.
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6
If you are using a food processor, remove the bag of coriander seeds while you do this.
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7
Pour the mixture into a double boiler and place over very hot water on a medium flame.
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8
(You can also use a thick sauce pan placed on an iron trivet over a low flame.)
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9
If you have removed the coriander bag, return it to the mixture.
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10
Cook until thickened to the consistency of custard, stirring from time to time.
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11
Remove from heat and cool, whisking occasionally as the mixture cools.
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12
Remove the coriander bag and the lemon peel.
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13
(If you have used a food processor, the lemon peel will have been chopped up into the custard.)
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14
Place the mixture in an ice-cream maker and follow the manfacturer's directions.
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15
(If you do not have an ice-cream maker, place the mixture in freezer trays, cover with foil and freeze in the refrigerator at its coldest setting.
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16
Stir every so often to prevent ice crystals from forming.)
