Fresh Lemon Ice Cream

Original recipe yield: 6 servings

2 cups heavy cream, whipping cream, or half/half
1 cup sugar
1 lemon grated peel
1/3 cup fresh squeezed lemon juice (approx. 2-3 lemons)

In a large bowl, combine the cream and sugar; stir to dissolve the sugar. Blend in the lemon peel and juice. Pour into shallow pan and freeze until firm, about 4 hours. Garnish with fresh mint leaves and strawberries, if desired. For fruit variation; stir 1/2 cup mashed strawberries, bananas, or kiwifruit into the slightly thickened lemon mixture before freezing.