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
Method
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.
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.
ReplyDeleteDelish.