- 8 fl oz (250ml) milk
- 1 large lemon
- 8 fl oz (250ml) double cream, chilled
- 7 oz (200g) 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 9×5 in (23x13cm) loaf tin, and then cover with cling film.
Freeze for 3 hours, or until firm.