Lemon Ice Cream

Lemon Ice Cream
  • 8 fl oz 250ml milk
  • 1 large lemon
  • 8 fl oz 250ml double cream, chilled
  • 7 oz 200g caster sugar
  1. Grate the lemon to get the zest then squeeze it to get the juice.
  2. Combine the lemon zest and the sugar in a food processor’s container.

  3. Process until zest is very fine.
  4. Stir together the zest mixture and milk in a medium bowl until the sugar dissolves.
  5. Stir in the lemon juice.
  6. Whip the double cream in a separate bowl until stiff but not grainy.
  7. Fold the whipped cream gently into the lemon mixture until well blended.

  8. Pour the mixture into a 9x5 in (23x13cm) loaf tin, and then cover with cling film.
  9. Freeze for 3 hours, or until firm.

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