Fresh Lemon Ice Cream
Original recipe yield: 6 servings

INGREDIENTS:
• 2 cups heavy cream or whipping cream
   or half and half
• 1 cup sugar
• 1 lemon grated peel
• 1/3 cups fresh squeezed lemon juice
   (approx. 2-3 lemons)
• 8 lemon shells or boats

DIRECTIONS:
1. In a large bowl, combine the cream and sugar; stir to dissolve the sugar.
2. Blend in the lemon peel and juice. (The mixture will thicken slightly)
3. Pour into shallow pan and freeze until firm, about 4 hours.
4. Serve in lemon shells or boats.
5. Garnish with fresh mint leaves and strawberries, if desired.
6. For fruit variation; stir 1/2 cup mashed strawberries, bananas, or kiwifruit into the slightly thickened lemon mixture before freezing.
7. Makes about 3 1/2 cups.

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