How to make a “zingy, tangy and creamy” ice cream that is “the perfect finish for any dinner party”.
Whipping up homemade ice cream might seem tricky, but it’s actually a breeze.
Plus, it’s super flexible – just toss in any fruit you’ve got chilling in the fridge for a delicious frozen treat.
Good Food drops an effortless recipe that requires zero sophisticated gadgets and freezes in just about one hour.
The team noted how the ice cream will taste “zingy, tangy and creamy”, making it the “the perfect finish for any dinner party”.
Even if there’s no dinner party in sight, it’s still a lovely treat to enjoy on a warm sunny day.
This recipe makes enough for four people, and can be whipped up in just 10 minutes.
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How to make zesty lemon ice cream
Ingredients
- Two lemons
- 150g caster sugar
- 300ml double cream
Method
- Zest one lemon finely.
- Juice both the lemons.
- Strain the juice into the zest.
- Stir in the caster sugar.
- Gradually stir in the cream – it will thicken slightly as it is stirred.
- Pour the final mix into a freezer-friendly container.
- Tuck the container into the freezer.
Half an hour later, check if it’s turned mushy.
When you hit the mushy stage, pull it out, give it a good stir with a fork, and pop it back in until it’s completely set.
This homemade treat pairs brilliantly with cake or fruit, or scoop it right onto a cone to enjoy solo.
Feeling extra? Stir in some lemon curd for a more intense citrus twist.
