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Lemon Ice Cream |
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Ingredients
3 Lemons
200g caster sugar
450 ml double cream
½ tsp salt
Preparation
Finely grate the peel of one of the lemons. Squeeze the juice of all 3 and combine with the sugar. Slowly add the cream and salt, mixing carefully. It will immediately thicken.
Pour into a shallow container and freeze until solid around the outside and mushy in the middle. Stir with a fork and freeze until firm, or churn in an ice-cream machine.
Reproduced with the kind permission of Ruth Rogers &Rose Grey from their book, THE RIVER CAFE COOKBOOK EASY, Published by Ebury Press 14 April 2003 ISBN: 0091884640
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