Mix together the sugar, lemon zest and juice and set aside. In a large bowl, use an electric whisk to whip the cream until it forms soft peaks.
Stir the lemon mixture into the whipped cream until well mixed. Spoon the mixture into a freezable container and freeze for at least 4 hours or until firmly frozen.
Remove from the freezer 10-15mins before serving to soften slightly. Serve in scoops with hot lemon sauce, fruit and wafers.
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