Step 1: Ingredients
To make this ice cream you need:
- 450ml Double cream
- 175g Icing sugar
- 3/4 Lemons
- A whisk of any sort, but electric is easiest :)
- Freezer proof box or bowl
- Zester (optional)
- A knife that will cut lemons
Step 2: Getting the Most Out or Your Lemons
If you don't like bits in your ice cream, or don't have time, you can leave the zesting part out.
Zest the lemons using a zester. Make sure you wash the lemons first as they are often coated in wax and wax is not a tasty ingredient in ice cream.
Put the zest to one side.
To get all the juicy goodness out of your lemons, squash them with the ball of your hand first, as shown in the picture.
Halve all the lemons and limber up, ready for the squeezing bit.
Step 3: Mixing It Up
Place the sieve over the bowl containing the 175g of icing sugar and squeeze all the lemons into it. The sieve will stop any pips going into the mixture. If you don't have a sieve, you can strain the juice through your (clean) fingers.
Add the zest to the icing sugar and lemon juice mixture. Mix well. Don't worry if there are a few lumps, this won't matter.
Step 4: Whipping It Up
Whip the cream until it is light and fluffy.
Gradually add the lemon and icing sugar mixture to it, ensuring it has been completely mixed in before adding more each time.
Your mixture is now ready for freezing. It is also pretty tasty at this point and I find it hard not to have at least a spoonful. Just to make sure it's ok obviously...
Step 5: Freeze!
Pour the tasty lemony mix into a freezer proof tub and cover it before putting it in the freezer for around 8 hours before eating. Freezing time may vary depending on the settings of your freezer or how impatient you get.
Step 6: Eat!
Serve yourself some scoops of the lemony goodness and appreciate the hard work you put in to making something that tastes so yummy.