Here’s what I did with it.
Bet you can’t resist it!
Lemon Ice Cream
- 420ml double cream, whipped
- 3 lemons
- 170g icing sugar
- Grate the rind of two of the lemons
- Squeeze the juice from all three lemons and stir into the icing sugar along with the grated rind.
- Leave to stand for 30 minutes.
- Whip the cream into the lemon mixture.
- Put in freezer for about 12 hours.
- Place in fridge for 30 minutes before serving.
- Scoff !