We’ve always known that opposites attract. Here’s a perfect example: smooth, rich, velvety cream and sharp, refreshing, tangy lemon couldn’t be more different, but with just some sugar to bring them together, they’re a match made in heaven.
- Yield: 4 Servings
- 2 lemons
- 5 oz (150 g) caster sugar
- ½ pint (300 ml) double or regular cream
How to Make It
- First, finely grate the zest from one of the lemons, then squeeze the juice from both. Strain the juice into the zest and add the sugar, stirring and gradually adding the cream. It will thicken slightly as you add it. Pour it into a container and place in the freezer.
- Freeze until solid around the outside and mushy in the centre. Mix with a fork and place back in the freezer again to freeze until firm.