In a medium mixing bowl, combine the freshly squeezed lemon juice, lemon zest, chopped basil, sugar, and your choice of cream or milk. Whisk until the sugar is fully dissolved.

Cover the bowl and place it in the refrigerator for 1-2 hours to chill.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions for 20-25 minutes.

Transfer churned ice cream into an airtight container and freeze for several hours until firm.

Scoop into bowls and garnish with fresh basil leaves or lemon peel before serving.