lemon ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Pinch of salt
• Zest of 3 lemons
• 1/2 cup fresh lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Prep the Lemon Zest:
   • In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat until the sugar dissolves completely.
   • Add the lemon zest and let the mixture steep at room temperature for about 1 hour to infuse the lemon flavor.
2. Strain and Chill:
   • Strain the milk mixture through a fine-mesh sieve into a bowl to remove the zest. Press on the zest to extract as much flavor as possible.
   • Chill the strained mixture in the refrigerator until it is completely cool, about 2 hours.
3. Mix and Churn:
   • Once chilled, stir in the heavy cream, lemon juice, and vanilla extract.
   • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. Freeze:
   • Transfer the churned ice cream to a freezer-safe container. Cover and freeze until firm, usually about 2-3 hours or overnight.
5. Serve:
   • Scoop and serve the ice cream with additional lemon zest or fresh lemon slices for garnish if desired.

This lemon ice cream is wonderfully creamy and full of bright, zesty lemon flavor, making it a refreshing dessert option especially during warmer months.