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| Easy Fresh Lemon Ice Cream Makes about 3 ½ cups 2 cups heavy cream or whipping cream or half-and-half 1 cup sugar Grated peel of 1 lemon 1/3 cup fresh squeezed lemon juice In large bowl, combine cream and sugar; stir to dissolve sugar. Add lemon peel and juice continue stirring. (Mixture will thicken slightly.) Pour into shallow pan; freeze until firm, about 4 hours. Serve in dessert dishes. Garnish with fresh mint leaves and strawberries, if desired. Lemon and Fruit Variation: Stir ½ cup mashed strawberries, bananas or kiwifruit into slightly thickened lemon mixture before freezing. |