Lemon ice cream recipe
Lemon Ice Cream recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
| 3 large | lemons, preferably unwaxed |
| 175 g | icing sugar |
| 425 ml | double cream |
| 3 tbsp | iced water |
Instructions
Zest two of the lemons. Cut several thin strips of zest from the third lemon using a vegetable peeler or paring knife and set aside for later decoration. Squeeze the juice from all three lemons. Place the juice and grated zest into a bowl and add the sugar. Stir to combine, cover and set aside for at least 30 minutes for the flavours to develop.
In a bowl whip the cream with the iced water until soft peaks form and then whisk in the lemon mixture. Transfer to a shallow freezer-proof, covered container and freeze for at least 3 hours, but up to 8 hours if necessary, until firm.
Transfer container from freezer to refrigerator about 30 minutes before serving to soften sufficiently. Decorate with 2 or 3 strips of zest per serving.
Preparation time:
ca. 20 min
Resting time:
ca. 3 hrs
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Lemon ice cream recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
