Super lemon ice cream

It is already hot, hot, hot in Arkansas, so that is my cue to put the ice cream maker to good use. This weekend we made Super Lemon ice cream from my favorite ice cream book, The Perfect Scoop. I chose this recipe because a) it sounded delicious and made my lips pucker up just thinking about it, and b) it's so easy - no eggs or cooking a custard required! Now, the absence of the custard changes the consistency of the ice cream to almost snow-like, vs a smooth, creamy one, but it tastes great and is very refreshing- and it's nice to take shortcuts every now and then!

SUPER LEMON ICE CREAM
Ingredients:

2 lemons
1/2 cup sugar
1/2 cup freshly squeezed lemon juice (from 3-4 lemons)
2 cups half-and-half
Pinch of salt

Preparation:

Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine. Add the lemon juice and blend until the sugar is completely dissolved. Blend in the half-and-half and salt until smooth.
Chill for 1 hour, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.