Lemon Ice Cream2/3 to 3/4 cup fresh lemon juice (depending on the potency of the lemons, which is completely subjective - I used somewhere between these measurements)
2 cups sugar
4 cups (1 quart) half-and-half
Stir these three ingredients together until sugar is somewhat dissolved. Pour into electric ice cream machine and churn, churn, churn. Place in plastic container in freezer to freeze completely.Recipe from Julia M.