Lemon Ice Cream

I like to make my lemon ice cream very tart.  To make it less so, use one less lemon.



6 small lemons, zested, then juiced (3/4 cup approximately)

¾ cups granulated sugar

1 ½ cup water

½ cup chopped fresh mint leaves

1 cup heavy whipping cream


Cooking instructions:

1.       Carefully wash exterior of lemons before zesting and juicing.

2.       Add lemon zest, juice and sugar to water in a saucepan and bring to a boil. Cook for three minutes, stirring occasionally.  Remove from heat.

3.       Add mint leaves and allow to steep for three minutes.

4.       Strain mixture and put in a container to cool off.  Refrigerate for at least 8 hours or preferably overnight.

5.       Add heavy cream and stir thoroughly.

6.       Pour into an ice cream maker and follow manufacturer’s instructions.

7.       Serve alone, over a bed of stewed fruit (I made rhubarb) or add a splash of Limoncello. Add a mint leaf to decorate.

Serves: 8-10 servings