EASY LEMON ICE CREAM
Catherine Franks - Somerdale

2 cups heavy cream or whipping cream
1 cup sugar
Grated peel of 1 lemon
1/3 cup fresh-squeezed lemon juice

In a large bowl, combine cream and sugar; stir to dissolve sugar. Blend in lemon peel and juice. Pour into a shallow pan and freeze until firm, about four hours.

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