Tart Lemon Ice Cream recipe

4 servings

1 large lemon, juiced and zested

1 cup white sugar

1 cup milk

1 cup heavy cream, chilled

Combine the lemon zest and sugar in the container of a food processor.

Blend until the zest is very fine.

In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice.

In a separate bowl, whip the heavy cream until stiff but not grainy.

Gently fold the whipped cream into the lemon mixture until evenly blended.

Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap.

Freeze for 3 hours, or until firm.