Lemon ice cream

Yield: 4 cups

Measure Ingredient
1 cup Sugar
4 cups Water
1 cup Heavy cream
\N \N Juice of three lemons, strained
\N \N Grated peel of two lemons

Boil the water, sugar, and grated lemon peel. Cook over medium heat for 5 minutes. Allow to stand until it reaches room temperature, then strain well and refrigerate for several hours.

Add cream and lemon juice. Pour into ice cream machine and process according to manufacturer's directions.

Recipe by Gabi Shahar.

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