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LEMON ICE CREAM (NO ICE CREAM FREEZER NECESSARY)
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2 c. whipping cream or Half and Half
1 c. sugar
2 tbsp. freshly grated lemon peel
1/3 c. freshly squeezed lemon juice
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Combine cream and sugar; stir until sugar has dissolved; blend in peel and juice; pour in shallow pan; freeze until firm (4 hours). Yield: 6-8.
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Source: http://www.nancys-kitchen.com
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