- Makes almost 1 litre of ice cream - Ready in 3 hours and 15 minutes (includes 3 hours freezing time) -
This is a grown-up ice cream for lovers of zingy lemon. It is unbelievably easy to make and it is unbelievably delicious
Gather together…
150g icing sugar, sieved.
2 average-sized, unwaxed lemons.
300ml double cream or whipping cream (but NOT Elmlea as it does not whip!)
3 - 4 meringue nests.
Serve with...
Shop-bought ice cream cone.
Get making…
1. Sieve the 150g of icing sugar into a medium mixing bowl.
2. Finely grate the lemon zest (the yellow part only, not the white bitter pith) from 2 lemons into the mixing bowl.
3. Halve the (bald) lemons and squeeze the juice from both lemons into the mixing bowl through a sieve (to catch the pips) - the lemon juice prevents the finished ice cream from setting too much, even when fully frozen it is soft and scoopable.
4. Mix well to combine the sugar, zest and juice.
5. In a deep bowl / plastic jug, electric whisk the 300ml double cream until it just holds its shape in stiff peaks (this will take 1 - 5 minutes depending on how fast your whisk rotates). Don't over-mix it.
6. Add the whipped-up cream to the lemon mixture and fold gently to combine, this should take about 30 seconds of careful mixing.
7. Break up the meringue nests (into about 8 pieces each) and mix them in gently.
8. Put into an airtight, lidded freezer-safe container (1 litre size) and freeze for 3 hours.
9. Keep the ice cream in the freezer (obviously!) and eat it up within a week.
Adapted from a recipe by my friend Ali - this was another recipe she wowed the staffroom with.