Ingredients
- 1 cup 250ml cream
- 1 cup 250ml milk
- 3/4 cup 180ml sugar
- juice and zest of 2 lemons
Instructions
- Make this the day before. In a freezer safe bowl mix the milk, sugar and cream until it has dissolved. Place in the freezer for 10 minutes until the mixture has cooled off. Stir in the lemon juice and zest and place in the freezer for another 30 minutes.
- Remove and stir again, scraping the sides of the bowl. Return to the freezer and repeat the mixing and scraping every 30 minutes until the ice cream has formed, about 3 hours in total.
- Alternatively, make it in a machine by combining the ingredients together, dissolve the sugar and then store it covered in the fridge overnight, allowing the lemon to infuse. Churn it in my ice cream machine the following day until firm.
Notes
Storage instructions
Store the lemon ice cream in an airtight container in the freezer. A shallow metal or glass container works well and helps it freeze evenly. Press a piece of baking paper or reusable wrap directly onto the surface of the ice cream before sealing. This helps prevent ice crystals from forming. Keep frozen for up to one month. The flavour stays fresh and the texture remains smooth during this time. If the ice cream becomes very firm, leave it at room temperature for 5 to 10 minutes before serving so it softens slightly. This makes it easier to scoop. Avoid repeatedly thawing and refreezing. This will cause ice crystals to form and the texture will become coarse.Servings: 4