Homemade Fresh Lemon or Peach Ice Cream

 

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As summer comes to a close in Montana we enjoyed some homemade ice cream.

Forager has organic dairy-free half & half!   I modified a recipe by Sunkist:

2C Forager Half & Half.  For dairy version use heavy cream or whipping cream

1C sugar

Grated peel of 1 lemon

1/3C freshly squeezed lemon juice.  For peach (6) fresh peaches in food processor w/ half & half

Lemon Burst Cookie or waffles (optional)

 

This easy-to-make lemon, or peach, ice cream doesn’t require a machine.

Combine half & half with sugar; stir, medium heat, on stove to dissolve sugar.  Blend in lemon juice & zest (for peach version, I left the peach skin on).  Pour into shallow pan & freeze until firm, about 4 hours.  Serve with Lemon Burst Cookies.  Garnish with fresh mint leaves.  Makes 6-9 servings (about 3 cups).