Lemon Ice Cream Recipe
PREP TIME
10 mins
COOK TIME
3 hours
COURSE
SERVINGS
6 servings
CALORIES
343 kcal
-
250
ml
milk
-
1
large lemon
-
250
ml
double cream, chilled
-
200
g
caster sugar
Grate the lemon to get the zest then squeeze it to get the juice.
Combine the lemon zest and the sugar in a food processor’s container.
Process until zest is very fine.
Stir together the zest mixture and milk in a medium bowl until the sugar dissolves.
Stir in the lemon juice.
Whip the double cream in a separate bowl until stiff but not grainy.
Fold the whipped cream gently into the lemon mixture until well blended.
Pour the mixture into a 9x5 in (23x13cm) loaf tin, and then cover with cling film.
Freeze for 3 hours, or until firm.
KEYWORD
lemon ice cream, no churn lemon ice cream, homemade lemon ice cream
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