Melting
Oh my, it is hot round Seventeen offices today. I am fantasising about ice lollies and looking forward to a chilled G&T this evening. So just in case writing about it helps make me feel any cooler, I thought I’d share a recipe for some ice cream I made this weekend. It is not only fantastically yummy but ridiculously easy too.
This could be adapted to many different types of tart, juicy fruit depending on what’s in season: rhubarb, elderberries, pomegranates, raspberries maybe. My local supermarket has just started stocking fairtrade lemons, so that’s what I went with and it was delicious.
Lemon ice cream
- 3 lemons
- 420ml double cream
- 175g icing sugar
Zest two of the lemons and juice all three into a bowl. Sift the icing sugar in and mix them together. Leave for 30mins if you have time.
In a large bowl, whip the double cream with a couple of tablespoons of iced water. Keep whipping till it forms soft peaks, then whisk in the lemon sugar mixture.
Pour your mixture into a tub and stick it in the freezer for a few hours. You don’t even need to keeping stirring like with so many ice cream recipes – it will still come out beautifully smooth. It’s a good idea to let in thaw gently in the fridge for about 40mins before you want to eat it though.
Thanks and kudos to my domestic idol Nigella Lawson for the idea.
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