Lemon Ice Cream

Tart and sweet, this lemon ice cream is delicious. I prefer lemon custard ice cream as a dessert but if you're looking for something lighter, more refreshing, and  easy to make, I'd recommend this recipe.

Lemon Ice Cream

Inspired by David Lebovitz's The Perfect Scoop

zest of 2 organic lemons

1/2 cup sugar

1/2 cup lemon juice (about 4 lemons)

1 cup whole milk

1 cup heavy cream

pinch of salt

1. In a food processor,  process zest and sugar until very fine.  Stir in lemon juice until sugar is dissolved. Stir in milk and heavy cream.

2. Pour into an airtight container and refrigerate for 1 hour. Churn in ice cream maker for 30 minutes. Scoop back into airtight container and freeze overnight.