I used this ice cream to make a red, white and blue 250th anniversary 4th of July celebration ice cream pie for a July 4th family gathering. I topped a shortbread base in a springform pan with the ice cream and then topped it with macerated raspberries and blueberries. A dollop of whipped cream adorned the berries. So many people complimented the ice cream. A simple, but big hit. 1½ cups whole milk ¾ cup granulated sugar 2 Tbsp honey ¼ tsp fine salt Zest of 1 lemon 2 cups heavy cream 2 tsp vanilla extract 3 Tbsp lemon juice (about 1 lemon) The day before churning the ice cream, freeze the ice cream maker churning bowl for at least 12 hours. Warm the milk with the sugar, honey, salt and lemon zest in a small pot to about 125F, stirring often. Remove from heat and let the zest steep for half an hour. Pour milk mixture into a bowl and whisk in the cream and vanilla. Refrigerate until fully chilled, at least 2-3 hours. Install the turning bowl onto the ice cream maker. Stir the lemon juice...