Ingredients
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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
Preparation
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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.
Pour through a strainer into a bowl and refrigerate, covered, for 3 hours, or until thoroughly chilled.
Pour the mixture into an ice-cream maker and freeze according to the manufacturer's directions.
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.
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