Lemon Ice-Cream. So so easy!

This is the most yummy and most easy ice-cream to make as well as very quick! However if you are looking for a low-fat ice-cream, I wouldn’t ever consider this one, using a low-fat cream just doesn’t work, you really need double cream, or cream higher then 35% fat content. It tastes like REAL ice-cream, so creamy and you only need to serve little amounts. It is also nice made with Mandarin juice instead of lemon Juice, (Mandarin ice-cream only has a light taste of mandarin, where I find the lemon ice-cream very lemony and tangy) I must admit this is my favorite ice-cream recipe (and I don’t need to fluff around with the ice-cream maker) Recipe is found in Nigella Lawson’s How to Eat, in the Week-end Lunch section.

Lemon Ice-Cream
Recipe from Nigella Lawson, How to Eat.
3 juicy lemons, perferably unwaxed
420ml double cream
170g icing sugar

Grate the zest from 2 of the lemons. Sqeeze the juice of all three and pour into a small bowl with the zest and icing sugar, stir to combine and leave for 30 minutes, if you can, to let the flavour deepen.

Whip the cream with 3 tablespoons iced water until holds soft peaks, then whisk in the sweetened lemon juice. Tun into a shallow container, cover and freeze- no stiring, crystal-breaking-up, mixing or anything needed-until firm. Place in fridge around 40 minutes before serving to ripen/soften.