28 August 2010

Fresh Lemon Ice Cream

This fruity, zingy creation evokes those hot, summery days by the pool or down at the beach and crisp waffle cones towering with giant scoops of refreshing gelato-style ice cream! It isn't cloyingly sweet- in fact, there is a good tangy hit on the palate when it starts to melt in your mouth.
The beauty of this ice cream is that it has just 3 ingredients, and does not require an ice-cream machine or any of that crystal-breaking-up/churning malarkey. PERFECT.

I share this with you because it really is a recipe that everyone should have. Credits to Shona Crawford Poole's Iced Delights. I made twice the recipe and ended up with approximately 2 Litres of lemony lusciousness!

Fresh Lemon Ice Cream

3 juicy lemons, preferably unwaxed
420ml double cream
170g icing sugar


Grate the zest from 2 of the lemons. Squeeze the juice of all three and pour into a bowl with the zest and the sugar, stir to combine and leave for 30 minutes, if you can, to let the flavour deepen.
Whip the cream with 3 tablespoons of iced water until it holds stiff peaks, then whisk in the sweetened lemon juice. Turn into a container and freeze. No stirring, mixing or anything else needed.
Put it in the fridge about half an hour before serving.

1 comment:

  1. A friend's recipe calls for lemon curd (butter) and vanilla ice cream. Let the ice cream soften a little. Stir through the lemon curd and pop back into the freezer, stirring once more before it resets.