Fresh Lemon Ice Cream

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2 cups heavy cream or whipped cream

1 cup sugar

grated peel of one lemon

1/3 cup fresh squeezed lemon juice

In a large bowl, combine cream and sugar, stirring until all sugar

is dissolved.

Mix in lemon peel and juice. Mixture will thicken slightly.

Pour into a shallow pan. Cover with plastic wrap and freeze until firm, about 4 hours.

Optional – stir in ½ cup mashed strawberries, banana or kiwi before placing in freezer.

Makes 3 cups = 6 -½ cup servings