Lemon Ice Cream
zest from 3 lemons
Zest and juice lemons. In a sauce pan, heat cream, milk and sugar together, until sugar dissolves (remove from heat before it reaches the boiling point). Pour cream mixture to a bowl and refrigerate until cold (about 1 hour). Add lemon juice, zest and limoncello to cold cream mixture and stir to combine. Pour into the frozen bowl of an ice cream maker and freeze according to manufacturers directions, or about 15-20 minutes (will be soft set). Transfer to a container, and freeze until firm.