Ingredients
1 cup half-and-half cream1/3 cup sugar3 tablespoons lemon juice1 teaspoon grated lemon zest
Preparation
In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.
