Lemon Ice Cream

• 1 large lemon
• 1 cup sugar
• 1 cup milk
• 1 cup well-chilled heavy cream

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

lemon, sugar, milk, well

Taken from www.epicurious.com/recipes/food/views/lemon-ice-cream-101519 (may not work)