Lemon Sherbet

2 cups whipping cream or half & half (of course, I use whipping cream) 

1 cup sugar

1 to 2 tblsp. fresh grated lemon peel

1/3 cup fresh squeezed lemon juice

In large bowl, stir together cream and sugar until sugar is thoroughly dissolved.  Mix in lemon peel and juice.  Pour into 8 inch square pan or directly into sherbet dishes.  Freeze several hours until firm.  Makes about 1 1/2 pints.  Garnish with lemon cartwheel twists.

Contributed by Barb Thomas