Easy to make in minutes, freeze 8 hours or overnight for the best simple refreshing dessert!
Cut the lemons in half, lengthwise. Scoop out the pulp over a bowl and set aside the hollowed out lemon. Cover the lemon halves with plastic wrap or Ziplock bag and place in freezer.
Use a juicer and extract the lemon juice from the pulp. Remove and discard any seeds. Measure out 3/4 cup of lemon juice for ice cream base.
In a large freezer safe bowl, combine the lemon zest, fresh lemon juice, milk or half and half, cream and sugar. Whisk or stir until the sugar is dissolved. Cover tightly and freeze for at least 8 hours or overnight.
Remove the bowl from the freezer. Using a scoop or spoon, place ice cream into lemon shells or small bowl or dish. Keep frozen until ready to serve. Garnish with fresh berries. Best if eaten within one week.