It’s an ice cream summer, never difficult in a household that calls Friday “Ice Cream Night”. As much as we love Connecticut made ice creams – Arethusa’s vanilla, chocolate or coffee and Honeycone’s Vegan Lime Basil in particular – nothing compares with making it at home. I love French-style vanilla ice cream, based on a rich cooked egg custard. For something simpler, I fall back on this Coconut Lemon Ice Cream. It’s rich and tart