Sunkist Fresh Lemon Ice Cream
Makes about 1 1/2 pints

2 cups whipping cream or half and half
1 cup sugar
1 to 2 Tbsp fresh grated Sunkist Lemon Peel
1/3 cup fresh squeezed Sunkist Lemon Juice

In a large bowl, stir together cream and sugar until sugar is thoroughly dissolved. Mix in lemon peel and juice. Pour into 8-inch square pan, or directly into sherbert dishes or scooped out lemon boats. Freeze several hours until firm. Garnish with lemon cartwheel twists, if desired.