Lemon Ice Cream


  • 8 fl oz (250ml) milk
  • 1 large lemon
  • 8 fl oz (250ml) double cream, chilled
  • 7 oz (200g) caster sugar


Step 1

Grate the lemon to get the zest then squeeze it to get the juice.

Step 2

Combine the lemon zest and the sugar in a food processor’s container.

Step 3

Process until zest is very fine.

Step 4

Stir together the zest mixture and milk in a medium bowl until the sugar dissolves.

Step 5

Stir in the lemon juice.

Step 6

Whip the double cream in a separate bowl until stiff but not grainy.

Step 7

Fold the whipped cream gently into the lemon mixture until well blended.

Step 8

Pour the mixture into a 9×5 in (23x13cm) loaf tin, and then cover with cling film.

Step 9

Freeze for 3 hours, or until firm.

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