Lemon Ice-Cream - the real deal

Making ice cream is not too tricky and a great way to use up excess eggs and a bottle of cream you may have getting close to a use by date. This was a little experiment as normally I associate lemon with sorbet or granita but this is so refreshing and creamy, and I didn’t bother using the ice cream machine churn, just froze it and gave it a few stirs along the way. If you would prefer use the churn for 45 minutes. This tastes great when its not completely frozen solid but creamy and starting to melt, just the way I remember it walking the streets of Rome, dripping all over me!!

Ingredients:

300ml full cream milk

Rind of one large Lemon, no pith/white

100g Caster Sugar

4 Egg Yolks

Juice of the large Lemon

200ml of whipping cream/thickened will do

Method:

Gently heat milk to simmer, no boil and add in the lemon peel, leave for an hour or so to marinate

Combine egg yolks and sugar until nice and creamy. Strain the milk from the lemon peel and stir into egg mix.

Create a bain-maire style boiler (put cooking bowl over a saucepan of boiling water) and gently stir ingredients with a hand whisk to thicken. It will gently thicken and leave a glaze on a spoon once you dip it in.

Pour into a clean bowl and let cool.

Once cooled add cream, beat lightly and then add the lemon juice. Beat for a minute it is done.

You can now churn in ice cream maker or add to food processor if you want to or just put in the freezer and come back every 2 hours and give a stir (do this twice) and it is all good to go. Tastes Divine, enjoy.