PHILADELPHIA-STYLE LEMON ICE CREAM

2 cups heavy whipping cream
1 cup sugar
1/2 cup plus 2 tablespoons fresh lemon juice
1/4 cup finely grated lemon zest
1 Pinch salt

Whisk all the ingredients together in a large bowl. Let stand at room temperature for 15-30 minutes, whisking occasionally, to allow the sugar to dissolve. Pour through a strainer into a bowl and refrigerate, covered, for 3 hours or until thoroughly chilled.

Pour the mixture into an ice cream maker and freezer according to manufacturer's instructions. The ice cream will be soft, but ready to eat.

For a firmer texture, transfer frozen ice cream to a freezer container and freeze for at least 2 hours before serving.

Note:
Philadelphia-style ice cream doesn't contain eggs, so the product is
less rich but with a more intense flavor.

Makes 1 quart
Source: Luscious Lemon Desserts by Lori Longbotham