A zesty and refreshing ice cream, perfect for summer days. No need for an ice cream maker with this recipe. Simply whisk everything together and freeze. Couldn't be easier!
This recipe comes from my mother's book, given to her by a friend in the village where she lived.
250ml double cream
1 egg
200g caster sugar
75ml lemon juice (2 small or 1 large lemon)
2 tsp lemon zest
1 tsp fresh lemon balm, chopped (optional)
pinch of salt
300ml milk
Lemon balm is a lemon-scented herb from the mint family, but unless you have it growing in the garden, you may find it hard to come by. I couldn't get it so I didn't use it, instead increasing the amount of lemon zest.
Zest the lemons and squeeze the juice.
Beat the egg with the cream until blended and thickened. Add the sugar gradually, beating continuously until the mixture is stiff. Add the lemon juice, lemon zest, salt and lemon balm (if using) and beat until combined. Add the milk and beat again.
Pour the mixture into a large tupperware or, as I did, recycle an ice cream container. Put it into the freezer. Then take it out after 2 hours and whisk it up again (you can do this in the container using a fork). This will stop it crystallising. Return to the freezer for another 2-3 hours or longer if you don't want to eat it straight away.
I think ice cream needs a bit of 'crunch' with it, so I made some almond biscuits to serve alongside. Or you could just scoop it into an ice cream cone!
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