Tart Lemon Ice Cream Recipe

Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl stir together the sugar and milk until sugar has dissolved then stir in the lemon juice. In a separate bowl whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.

Pour the mixture into a 9x5 inch loaf pan and cover with plastic wrap. Freeze for 3 hours or until firm.