Lemon Ice Cream

4 cups sugar
3/4 cup fresh lemon juice
2 tablespoons lemon zest
2 quarts milk
1 pint cream

Add all ingredients in listed order to ice cream canister. Secure dasher and place canister in outer ice cream chamber. Fill with ice alternating with rock salt. Start the churner. When the churner stops after approximately 30 minutes, the ice cream is done!

This recipe is Pat Edward's. Her daughter, Ann Cannon, Deseret News Columnist shared a variation of this recipe in her May column. Even though I usually prefer chocolate desserts, this is my favorite flavor of ice cream.