Ingredients:
- 5 large lemons
- 2 t. finely grated lemon zest
- 3/4 cup frest lemon juice
- 1 cup milk
- 1 cup whipping cream
- 1 cup sugar
Preparation:
Cut lemons in half lenghthwise to resemble boats. Cut a small sliver of peel from bottom of lemons to stabilize base. Remove pulp from lemons to form a "shell" using a spoon or melon baller. Cover with plastic wrap and freeze. In large glass bowl, combine zest, juice, milk and cream. Add sugar and stir until dissolved. Cover with plastic wrap and freeze 8 hours or more. Remove from freezer, if necessary, break up ice crystals. Process in food processor until smooth. Do not overprocess, mixture should hold very firm peaks. Spoon into lemon shells, cover, and freeze until firm, 2 hours or up to 3 days. Garnish if desired.
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