Recipe information
Yield
Makes about 7 cups
Ingredients
1/4 cup finely grated fresh lemon zest
2/3 cup fresh lemon juice
2 cups superfine granulated sugar
3 cups well-chilled heavy cream
1 cup whole milk
1/4 teaspoon salt
Preparation
Step 1
Have ready an ice-cream maker. In a saucepan whisk together zest, lemon juice, and sugar. Cook mixture over moderate heat, stirring, until sugar is dissolved, about 10 minutes, and cool to room temperature.
Step 2
In a bowl whisk together cream, milk, and salt and stir in lemon syrup. Transfer mixture to ice-cream maker and freeze. Transfer ice-cream to an airtight container and put in freezer to harden. Ice cream may be made 3 days ahead
