Philadelphia-Style Lemon Ice Cream

Submitted by ratherbeswimmin

"In 'Luscious Lemon Desserts' by Lori Longbottom"

 

• Ready In: 55mins
• Ingredients: 6
• Yields: 1 quart

ingredients

• 2 cups heavy whipping cream
• 1 cup sugar
• 1⁄2 cup fresh lemon juice, plus
• 2 tablespoons fresh lemon juice
• 1⁄4 cup finely grated lemon zest
• salt, a pinch

directions

1. In a big bowl, whisk together all the ingredients; let stand at room temperature for 15-30 minutes, whisking occasionally, to allow sugar to dissolve.
2. Pour through a strainer into a bowl and refrigerate, covered, for 3 hours, or until thoroughly chilled.
3. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's directions.
4. The ice cream will be soft, but ready to eat; for firmer texture, transfer to a freezer container and freeze for at least 2 hours before serving.