Post by kickingfrog on Jan 27, 2011 14:52:55 GMT
Malcolm’s Lemon Ice Cream
Bowl 1: 400ml double cream + pinch of salt.
Bowl 2: juice of 3 lemons and
zest of one (try to get un-waxed) + about 150g caster sugar.
Stir bowl 2
until sugar is disolved then combine with bowl 1.
Stir - it will become thickish.
Put into freezing compartment of fridge or freezer.
After an hour or so
stir it and return to freezer until it is set. That's all.
***************
Variation (from Alice )
Use Greek yogurt instead of double cream & more lemon zest.
**************
Variation 2 (from Toby)
Use loganberries instead of lemons.
*************************************
Bowl 1: 400ml double cream + pinch of salt.
Bowl 2: juice of 3 lemons and
zest of one (try to get un-waxed) + about 150g caster sugar.
Stir bowl 2
until sugar is disolved then combine with bowl 1.
Stir - it will become thickish.
Put into freezing compartment of fridge or freezer.
After an hour or so
stir it and return to freezer until it is set. That's all.
***************
Variation (from Alice )
Use Greek yogurt instead of double cream & more lemon zest.
**************
Variation 2 (from Toby)
Use loganberries instead of lemons.
*************************************