Fresh Lemon Ice Cream
2 C. whipping cream or half & half (or a combination of both)
1 C. sugar
1 T. fresh grated lemon peel (or less)
1/3 C. fresh lemon juice
In a large bowl, combine cream and sugar: stir until sugar dissolves.
Blend in lemon peel and juice.
Pour mixture into a shallow pan (9×13).
Freeze until firm, about 4 hours.
Serve in small dessert cups (or as I did, punch cups).
Garnish with fresh mint or strawberries if desired.
Makes about 6 ~ ½ cup servings.
If you make larger quantities, you can freeze it in a bucket. It will take longer than 4 hours to freeze then.
This recipe came from a good friend of ours, and we used it at Josiah and Melody’s Rehearsal Dinner. The ice cream was a delightfully refreshing treat at the end of a busy day! More pictures will be posted as time allows…