Lemon Ice Cream

For an extra-smooth ice cream, strain the juice through a fine sieve to remove any seeds or pulp.

Depending on the lemons' acidity, taste at the end and adjust with a little more sugar or lemon juice if needed.

Without an ice cream maker: whip the cream until stiff peaks form, fold it in gently at the end, then place the mixture in the freezer and stir several times while freezing.

For serving, lemon zest, fresh mint or a few berries pair especially well.