Lemon Ice Cream

1 C. granulated sugar
1 C. whole milk
1/3 C. fresh lemon juice (about 1 1/2 lemons)
1 C. whipping cream
1/2 t. vanilla

Fresh mint leaves, lemon slices for garnish

Mix sugar, milk and lemon juice. Whip cream until stiff. Fold cream into milk mixture. Add vanilla and pour mixture into shallow 9 x 9-inch pan to freeze.

Stir at least once when partially frozen.

Garnish with fresh mint leaves or paper-thin lemon slices.

Makes 4 cups.

Note: You could also make this in a ice cream maker. Freeze according to manufactures directions.