QUICK AND EASY LEMON ICE CREAM
It doesn't get more simple than my Easy Lemon Ice Cream - no ice cream maker necessary! The delicious creamy and fresh taste will delight.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Add the lemon zest, juice and caster/superfine sugar to a food processor and whiz them together.
- With the motor running, gradually add, through the feed tube, the cream and the food colouring if using.
- Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into an airtight freezer container or spoon into a decorative mould and cover with two layers of cling wrap.
- Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
- If you have used a decorative mould, carefully dip the mould into a bowl of hot water for a few seconds. Dry the mould with a tea towel, place a serving plate on top and carefully upturn the mould.
- Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
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