Lemon Ice Cream

1. 1

   With a vegetable peeler remove zest from lemon, being careful not to include any white pith.

2. 2

   In a food processor blend zest with sugar until very finely ground.

3. 3

   Squeeze enough juice from lemon to measure 1/4 cup.

4. 4

   In a large bowl stir together sugar mixture and milk until sugar is dissolved and stir in lemon juice.

5. 5

   In a medium bowl beat cream until it just holds stiff peaks and fold into milk mixture gently but thoroughly.

6. 6

   Pour mixture into a 9 x 5 x 3-inch metal loaf pan.

7. 7

   Freeze ice cream until frozen, about 3 hours, and up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.