About this recipe:You don't need an ice cream maker for this easy recipe. Just freeze in a dish right in your freezer.
1 large lemon, juiced and zested
200g (7 oz) caster sugar
250ml (8 fl oz) milk
250ml (8 fl oz) double cream, chilled
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Combine the lemon zest and sugar in the container of a food processor. Process until the zest is very fine.
In a medium bowl, stir together the zest mixture and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the double cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until blended.
Pour the mixture into a 23x13cm (9x5 in) loaf tin, and cover with cling film. Freeze for 3 hours, or until firm.
Used different ingredients.
Try omitting the lemon and adding vanilla extract (I added approx 1 teaspoon) for vanilla ice-cream. I also added small chunks of vanilla fudge.
The basic recipe could probably be made into a variety of flavours - experiment! - 20 Sep 2010
Makes you wonder why the shop-bought ice-cream has to have so much rubbish in it!
This recipe is so much easier than usual ice-cream recipes that involve whisking or stirring after a few hours. - 12 Sep 2010