LEMON SNOWBALLS (homemade ice cream)

5 large lemons

2 teaspoons finely grated lemon zest

3/4 cup fresh lemon juice

1 cup milk

1 cup whipping cream

1 cup sugar

If making lemon boats, cut each lemon  in half lengthwise to resemble boats. Squeeze juice into a bowl.  Cut small sliver of peel from bottom of lemons to stabilize base. Remove pulp from lemons to form a shell using a spoon or melon-baller. Cover with plastic wrap and freeze.  In large freezer-safe bowl, combine lemon zest, lemon juice, milk and cream. Add sugar and stir until dissolved. Cover with plastic wrap and freeze 8 hours or up to overnight.

Remove from freezer.  Spoon into lemon boats or individual bowls, cover, and freeze.  When ready to eat, let it sit for a minute to soften a little.