Lemon ice cream

Serves 6 Desserts and puddings

Advertisement

Method

Put the cream and milk in a saucepan and gently bring to the boil, until bubbles start to appear around the side of the pan. Whisk the egg yolks and sugar together in a bowl until pale in colour. Gradually pour the hot mixture over the egg mixture, stirring well.

Rinse or wash out the pan and pour the mixture back in. Cook over a low heat (a heat diffuser under the pan helps), stirring constantly, for 8-10 minutes, until it reaches 75C. Do not boil or the mixture may curdle. The custard thickens more as it cools. Transfer to a wide bowl and leave to cool.

Stir in the lemon juice and churn using an ice-cream machine following the manufacturer’s instructions, or alternatively use the ‘still freeze’ method below.

Still freeze method

Pour into a freezer-proof container so you have a 3cm clearance from the mixture to the top of the container and freeze for 2 hours. Using a fork, dig into the frozen edges and corners and mix into the slushy centre, then, with electric hand beaters, whisk until broken up and all the same texture. Refreeze for another few hours and then repeat the process and freeze a further 2 hours. Break up and put in a food processor and whizz again, until really smooth. Put in a freezer-proof container and freeze for 4 hours.

If longer and it’s frozen hard, just bring it to a scoop-able state by chilling for around 20 minutes.