Lemon Ice Cream

Yield: 6-8

• 2 c. whipping cream or Half and Half
• 1 c. sugar
• 2 tbsp. freshly grated lemon peel
• 1/3 c. freshly squeezed lemon juice

1. Combine cream and sugar.
2. Stir until sugar has dissolved.
3. Blend in peel and juice.
4. Pour in shallow pan.
5. Freeze until firm (4 hours).

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