Luscious Lemon Ice Cream

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    large unwaxed ripe sweet lemons
  • 300
  • 1
    teaspoon cornflour
  • 4
    egg yolks
  • 250
    ml whipping cream, whisked until siff
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DIRECTIONS

  • Bring the juice and zest along with 200ml water and the sugar gently to the boil, stirring to dissolve the sugar.
  • Once boiling remove the zest immediately by either straining through a sieve or using a slotted spoon.
  • Now boil the syrup for 4 minutes only.
  • Meanwhile put the yolks and cornflour into a bowl. Using an electric whisk, whisk until the yolks are thick and then pour over the hot syrup whisking constantly until frothy and smooth.
  • Once cool, fold in the whipped cream and freeze.
  • Remove from the freezer at least 15 minutes before serving.
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