Prep 30 mins
Cook 0 mins
Recipe by Nigella Lawson. I love Nigella's ice-creams and you don't need an ice-cream machine. I have another posted here Orange & Lime Ice-cream #71438, they are both so very good. I haven't allowed for freezing time because it can vary so much.
- Grate the zest from two of the lemons using a microplane, squeeze the juice of all three lemons and pour into a bowl with the zest and sugar, stir to combine and leave for 30 minutes, to let the flavour deepen.
- Whip the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice.
- Turn into a shallow container, cover and freeze (no stirring) until firm - this could take 3-6 hours.
- Let stand in container in the fridge for half an hour to soften enough to serve.
You have to like lemons (and we do!) to enjoy this. Wonderful strong lemon taste. Of course it was not as smooth to the palate as ice-cream made in an ice-cream machine, next time I'll try it in the machine to see if the consistency improves. Did one thing different. Since I did not have any icing sugar I used regular. That does not dissolve as well as icing sugar. So-I warmed the lemon-sugar mix just enough to get the sugar dissolved and then let it stand for 30 minutes. Will make this again. Thank for posting.