June's lemon ice cream (v)

This recipe is a cracker and its really simple to make, it was given to me by my mum June. It has all the zesty freshness of a sorbet combined with the luxurious creaminess of ice cream. Perfect to zing up the mouth after a big meal or as a treat on a hot sunny day, good served on it's own or with strawberries.


June's lemon ice cream 

Ingredients:
3 1/2 lemons, grated rind and juice
175g/6oz icing sugar
300ml/1/2 pint double cream
150ml/1/4 pint plain yoghurt

Method:

1. Place lemon rind and juice in a jug with the icing sugar, mix thoroughly and set aside for 30mins until the sugar has dissolved.
2. whisk the cream until it forms soft peaks, then fold fold into the yoghurt
3. Stir the syrup again and mix into the cream and yoghurt
4. For best results use an ice cream machine at this point if you have one (I use a Magimix Le Glacier). If you don't have one, pour the finished mixture into a freezer proof container and put straight into the freezer. You will then need to remove it every hour and beat with electric mixers to prevent ice crystals forming. Do this 4-5 times.