Lemon Ice Cream

1 large lemon, juiced and zested
1 cup granulated sugar
1 cup milk
1 cup heavy cream

Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cread until stiff. Gently fold the whipped cream into the lemon mixture until evenly blended.

Pour the mixture into a loaf pan and cover with plastic wrap. Freeze for 3 hours or until firm.