Lemons are available throughout the year. This ice cream is made with a traditional egg custard base delicately perfumed with just a hint of lemon. A refreshingly tangy and yet silky smooth ice cream which will be loved by both grown ups and children alike.

INGREDIENTS:

• 1 egg
• 65 g castor sugar
• 120 g milk
• 230 g cream (35% fat)
• Zest of one lemon
• 35g lemon juice

PREPARATION:

1. Whisk the egg and sugar until thickened.
2. Add cream and milk to the egg mixture and simmer over double boiler.
3. Bring mixture to approx 85 deg C or until mixture is thick enough to coat the back of a spoon.
4. Before plunging the hot mixture into an iced water bath, stir in fresh lemon zest and let stand the cooled mixture in the refrigerator for a further 2-4 hours.
5. Add in the lemon juice into the chilled mixture.
6. Churn the combined mixture in the Venetto Ice Cream maker until firm and spoon the ice cream in a container to let in set the freezer for a further 4 hours or overnight.