Instructions: In a large bowl, combine the cream and sugar; stir until the sugar dissolves. Add the remaining ingredients except the lemons; mix well.

Pour into a 9- by 13-inch baking dish. Cover and freeze for 4 hours, or until firm.

To serve, cut 6 large lemons in half lengthwise; scrape the insides of the shells clean with a spoon and fill with the lemon ice cream.

This recipe yields 12 servings.

Comments: Of course, you can simply serve this in sherbet dishes instead of the lemon boats, if youd rather.

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