Lemon Ice Cream (No Ice-Cream Maker and No Eggs)
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 3 lemons, fresh
- 175 g icing sugar
- 420 ml double cream
- 3 tablespoons ice water
Directions
- 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.
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