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Creamy yet tangy - in fact, absolute bliss and well worth the work and resulting mess. You need an ice cream machine.
Ingredients
Makes 6 servings
- 3 lemons
- 625ml (1 pint) whipping cream (not double cream)
- 5 egg yolks
- 200g (7oz) caster sugar
Preparation
1. Scrub the lemons. Rinse and dry.
2. Using a sharp potato peeler or zester, remove only the coloured part of the zest from lemons. Put strips of zest in a small saucepan with the cream and heat gently until just below boiling point. Then cover and leave to infuse for 30 minutes.
3. In a large heatproof bowl combine egg yolks and sugar and beat until pale and of light consistency. Pour strained lemon and cream infusion onto the egg yolks whisking all the time.
4. Stir in the heatproof bowl over a pan of simmering water until custard has thickened. This can take a long time. Or, if you're really brave, return mixture to the pan and heat very very gently, stirring until thickened. It must not boil.
5. Place pan in cold water to cool.
6. Stir in the juice of the lemons.
7. Pour mixture into the ice cream machine. Churn until frozen.
Use leftover egg whites to make Baked Alaska!
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