Easy Fresh Lemon Ice Cream
Author: Sunkist
Ingredients
2 cups heavy cream or whipping cream of half-and-half
1 cup sugar
Grated peel of 1 lemon
1/3 cup fresh squeezed lemon juice
6-10 lemon boats or shells, optional
Directions
In large bowl, combine cream and sugar; stir to dissolve sugar. Blend in lemon peel and juice. (The mixture will thicken slightly.) Pour into shallow pan and freeze until firm, about 4 hours. Serve in lemon boats or shells or in dessert dishes. Garnish with fresh mint leaves and strawberries, if desired. Makes 6 to 9 servings.
Fruit variation: stir in 1/2 cup mashed strawberries, bananas or kiwi into the slightly thickened lemon mixture before freezing.
Recipes
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