Lemon Ice Cream

Directions

1. 1
   With a vegetable peeler remove zest from lemon, being careful not to include any white pith.
2. 2
   In a food processor blend zest with sugar until very finely ground.
3. 3
   Squeeze enough juice from lemon to measure 1/4 cup.
4. 4
   In a large bowl stir together sugar mixture and milk until sugar is dissolved and stir in lemon juice.
5. 5
   In a medium bowl beat cream until it just holds stiff peaks and fold into milk mixture gently but thoroughly.
6. 6
   Pour mixture into a 9 x 5 x 3-inch metal loaf pan.
7. 7
   Freeze ice cream until frozen, about 3 hours, and up to 1 day.