SWEET, TART AND SALTY, this is a no-machine-needed next-level ice-cream that gets its boldness from the magic of whole fermented lemons. Our ready-to-spoon Preserved Lemon makes this even easier to whip up.
Ingredients:
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Zest and juice of 1 lemon
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170g caster sugar
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4 egg yolks
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175ml milk
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300ml double cream
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1-1.5 Tbsp. Preserved Lemon
Method:
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Mix together the cream and Preserved Lemon in a bowl and place in the fridge to keep cool
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Combine the lemon (zest and juice) and sugar in a separate bowl, and pop this in the fridge too
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Heat the milk in a medium saucepan until almost boiling, remove from the heat and allow to cool slightly
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In a mixing bowl, beat the egg yolks and whisk the warm milk into the yolks
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Pour the yolk and milk mixture back into the saucepan and cook, stirring constantly, until the mixture coats the back of a spoon
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Strain the custard through a sieve and refrigerate until completely cool
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When the custard is cool, combine the contents of all 3 bowls and then pour into a shallow oven tray that will fit in your freezer
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Freeze for 2 hours, stirring it vigorously with a whisk every 30 mins or so to break up any frozen crystals
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After ~2 hours and 4 rounds of whisking, decant into a Tupperware for safe keeping OR grab a cone and enjoy immediately!