• 3 cups heavy cream
  • 3/4 cup sugar
  • a good pinch of salt
  • 4 lemons (will use zest and juice)


  1. Zest 3 lemons into the sugar and mix well
  2. Juice the lemons to get 3/4 cup of juice
  3. Dissolve the sugar mix by either mixing it in the juice or by mixing into a cup of cream warmed enough to dissolve it
  4. Add all the cream and the juice mix together
  5. Add the salt and blend until smooth
  6. Chill the mix for 1-2 hours and then churn in your ice cream maker: follow the manufacturer’s directions  (mine took about 22-25 minutes)
  7. Enjoy!

Submitted to the Two Sisters Recipe Collection by Mamocita Ryder. This is a variation of a recipe found in The Perfect Scoop by David Lebovitz.