2 cups heavy whipping cream
1 cup sugar
1/2 cup plus 2 tablespoons fresh lemon juice
1/4 cup finely grated lemon zest
Pinch of salt
Recipe
Whisk all the ingredients together in a large bowl. Let stand at room
temperature for 15-30 minutes, whisking occasionally, to allow the sugar to
dissolve. Pour through a strainer into a bowl and refrigerate, covered, for
3 hours or until thoroughly chilled.
Pour the mixture into an ice cream maker and freezer according to
manufacturer's instructions. The ice cream will be soft, but ready to eat.
For a firmer texture, transfer frozen ice cream to a freezer container and
freeze for at least 2 hours before serving. Makes 1 quart.
Note: Philadelphia-style ice cream doesn't contain eggs, so the product is
less rich but with a more intense flavor.