Lemon Ice Cream from The Times Cookery Book by Katie Stewart
Smooth and very lemony in flavour, this ice cream is lovely as a dinner party dessert. Crack the egg yolks into a medium-sized mixing bowl and add the sugar. Whisk until thick and light, then stir ...
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Cooking tools:
- Fine-mesh sieve
- Citrus press
- Mixing bowl
- Whisk
- Hand mixer
- Spatula
- Spoon
- Measuring cup
- Freezer
- Airtight container
Ingredients
- ½ pint (3 dl) double cream
- 8 oz (225 g) castor sugar
- juice of 2 large lemons
- 8 egg yolks
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