2 c. heavy cream
1 c. sugar
1-2 tbsp. fresh grated lemon peel
1/3 c. fresh squeezed lemon juice

In a large bowl, stir together the cream and sugar until the sugar is completely dissolved. Mix in lemon peel and juice. Pour into ice cube trays or an 8 inch pan or directly in to sherbet dishes. Freeze several hours until firm. Makes about 1 1/2 pints (orange peel and juice may be substituted).