Lemon Ice Cream

Instructions

1. 1

   Finely grated zest and juice of 2 lemons Put evaporated milk into a bowl and whip until very light.

2. 2

   Whip in sugar.

3. 3

   Fold in cheese followed by lemon zest and juice.

4. 4

   Spoon into a container.

5. 5

   Cover and freeze until firm.

6. 6

   About 20 minutes before serving, transfer ice cream to the refrigerator.

7. 7

   Serve decorated with lemon slices and mint sprigs.