Lemon ice cream recipe
Lemon Ice Cream recipe
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|3 large||lemons, preferably unwaxed|
|175 g||icing sugar|
|425 ml||double cream|
|3 tbsp||iced water|
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.
ca. 20 min
ca. 3 hrs
Grade of difficulty:
Calories per portion:
Reference: Lemon ice cream recipe
Recipe type: xarchivex
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