Hello! I hope this week has been a good one for you. We got back
from our seaside break yesterday. We spent five days in Robin Hood's Bay, our favourite holiday place, and we had the most wonderful time.
I'll write more about it soon. For now, though, I have here a lemon ice
cream recipe to share with you.
My husband made this for us recently. He makes this and other
fruit sorbets every spring and summer and they're perfect frozen treats on lovely, sunny days. I know you usually need to have an ice cream maker to make your own ice cream at home. Without one it's very labour
intensive. Well, this ice cream is super easy and quick to make and no
ice cream maker needed!
It's from River Cafe Pocket Books Puddings, Cakes & Ice Creams
by Rose Gray and Ruth Rogers.
You'll need:
juice and finely grated zest of 3 lemons
200g caster sugar
450ml double cream
1/2tsp salt
Combine the lemon juice and zest with the sugar.
Slowly add the cream and salt, mixing carefully. It will
immediately thicken. Freeze in a shallow container.
It is best to leave it overnight in the freezer and my husband
also recommends using good quality double cream.
You'll have a delicious ice cream that's very creamy with a lovely
sweet lemony taste. It is great on its own or paired with shortbread biscuit, cake or a fruit sorbet. We all love this here in our house.
I do hope you'll try it.
Wishing you all a lovely weekend.
Enjoy!
