Ingredients

Makes about 7 cups

　　1/4 cup finely grated fresh lemon zest

　　2/3 cup fresh lemon juice

　　2 cups superfine granulated sugar

　　3 cups well-chilled heavy cream

　　1 cup whole milk

　　1/4 teaspoon salt

　　

Step 1

Have ready an ice-cream maker. In a saucepan whisk together zest, lemon juice, and sugar. Cook mixture over moderate heat, stirring, until sugar is dissolved, about 10 minutes, and cool to room temperature.

　　

Step 2

In a bowl whisk together cream, milk, and salt and stir in lemon syrup. Transfer mixture to ice-cream maker and freeze. Transfer ice-cream to an airtight container and put in freezer to harden. Ice cream may be made 3 days ahead