Luscious Lemon Ice Cream
printed from melskitchencafe.com
*Makes approximately 1 quart of
3 cups half & half
1 ½ cups granulated sugar
Juice of 3 lemons (about 1/2 cup)
2 teaspoons grated lemon zest (grate the lemons before juicing)
Combine all the ingredients in a medium bowl or large liquid measure. Whisk or stir until the sugar is dissolved and it is mixed well.
Using an electric ice cream maker, freeze according to the manufacturer's directions. I place the churned ice cream in a sealed tupperware in the freezer for 3-4 hours to firm up perfectly before scooping.