Lemon ice-cream

Serves: 6

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Total Time: 20

Prep Time: 15

Cook Time: 5

• 300 ml whole milk
• 6 medium organic egg yolks
• 150 gram(s) white caster sugar
• zest of 3 unwaxed lemons, removed with a potato peeler
• 350 ml double cream
• a few drops of lemon juice
• To serve
• 3 tablespoon(s) lemon curd, blended with
• 2 tablespoon(s) orange juice

Method

1. Pour the milk into a small pan and bring to the boil. Whisk the egg yolks and sugar in a bowl, then gradually whisk in the milk. Return this to the pan and heat gently until you have a thin pouring custard that coats the back of the spoon - don't overheat it.
2. Pour the custard into a bowl, add the lemon zest, cover the surface with clingfilm and leave to cool.
3. Pass the custard through a sieve into a clean bowl, cover with clingfilm and chill. Whip the cream until it forms soft, fluffy peaks and whisk it into the custard. Add a few drops of lemon juice and churn according to the instructions for your ice-cream maker.
4. Transfer the ice cream to a plastic container, cover and freeze. If freezing for longer than a few hours, remove from the freezer 20-30 minutes before serving. Serve drizzled with lemon sauce.

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