LEMON SEMIFREDDO

1 large lemon, juiced and zested                    

1 cup white sugar                    

1 cup milk                                    

1 cup heavy cream, chilled

Heavy Cream                                     
                   

           

1. Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
2. Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.