Guest Author - Deborah Adams
1/4 cup finely grated lemon zest
2/3 cup lemon juice (fresh)
2 cups granulated sugar
3 cups well-chilled heavy cream
1 cup whole milk
1/4 tsp. salt
Have 1 1/2 -quart ice cream maker ready. In saucepan, whisk together zest, lemon juice, and sugar. Cook over medium heat until sugar dissolves and mixture becomes syrup (about 10 minutes). Cool syrup to room temperature. In a bowl, whisk together cream, milk and salt. Stir in lemon syrup. Freeze in ice cream maker as directed. Yields: 7 cups (May be made up to three days ahead, placed in airtight container and placed in freezer to harden.)
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