Fresh Lemon Ice Cream

From the Kitchen of Carolee Morris

2-1/2 c. sugar

3/4 c. fresh lemon juice

1-1/2 qt. half-and-half

1/8 tsp. salt

1 Tbsp. grated lemon rind

Combine all ingredients; pour into a 4-quart ice cream freezer and freeze. Pack freezer with additional ice and rock salt and let stand one hour before serving, or remove to an airtight container and place in the freezer until firm. Lime or orange juice and rind can be substituted for alternate flavors.