Serves: 3
Total Calories: 800
1 In a medium bowl, combine the lemon juice, zest, and sugar and stir well. Let stand 30 minutes.
2 Add the half-and-half and stir well. Pour the mixture into the container of an ice-cream maker and follow the manufacturer's directions for freezing.
3 Pack the ice cream into a plastic container, cover, and freeze up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Ice Cream recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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