Lemon Velvet - cooking recipe

Ingredients

2 c. heavy cream or half and half
1 c. sugar
1 Tbsp. freshly grated lemon peel
1/3 c. freshly squeezed lemon juice

Preparation

In large bowl, combine cream and sugar; stir until sugar dissolves.
Blend in lemon peel and juice.
Pour into shallow pan (an 8 x 8-inch square pan is fine).
Freeze until firm (at least 4 hours).
Put in bowl.
Beat with mixer, then refreeze.
Serve in dessert glasses, lemon shells or boats.