2 to 3 lg. or 3 to 4 sm. unblemished lemons
1 c. sugar
Pinch of salt
2 c. half & half

Wash and dry lemons. Using a swivel-bladed vegetable peeler, remove the zest from the lemons, taking care not to remove any of the white pith. Combine zest and sugar in food processor and grind for 4 minutes, scraping down the bowl once or twice until zest is finely minced and sugar has slightly melted.

Squeeze and strain enough juice to yield 9 tablespoons. Add to processor and mix briefly to combine. Remove mixture to bowl and add half and half. Let sit for 15 to 30 minutes, stirring occasionally, to allow mixture to thicken slightly and sugar to dissolve. Freeze in ice cream maker per manufacturer's instructions.