Lynne's Stirred Lemon Ice Cream

When our great-grandparents didn't want to bother with the mess and fuss of doing ice cream in hand-cranked ice cream freezers, they used ice cube trays and did this stirred version. No equipment needed and the ice cream tastes just swell.

Serves 8 to 10

• 6 tablespoons fresh lemon juice (or to taste), about 3 lemons
• 4 teaspoons grated lemon zest (colored part of the rind)
• 1/4 teaspoon salt
• 2 cups sugar
• 4 cups heavy cream (if possible organic and not ultra pasteurized)

1. In a shallow plastic container with a lid, stir together the lemon juice, zest, salt, and sugar. Gradually stir in the cream until mixture is smooth. Taste for sweet tart contrast. It should be sharp since freezing mutes flavors. Adjust lemon/sugar balance as necessary.

2. Cover and freeze about an hour. Once rim of the ice cream freezes, stir it into the center of the cream. Repeat two to three times more, waiting about an hour between checks. Final result should be a frozen yet creamy consistency.

3. To do ahead, let the ice cream freeze solid, then break it up and refreeze, stirring every 30 minutes for an hour or so.

4. Serve with a scoop or large spoon. Fresh fruit it a good topping. Create a Summer Galette by scooping onto ginger snaps, finishing with a few pieces of candied ginger and sliced nectarines.

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