This easy ice cream uses just four ingredients, making for a zesty, smooth and creamy ice cream that's just perfect for serving alongside a big slice of lemon drizzle cake.
- Juice and zest of 1 large lemon
- 200g caster sugar
- 250ml full fat milk
- 250ml double cream
Whiz the sugar and lemon zest in a blender until very finely chopped together. Stir into the milk until dissolved.
Stir the lemon juice into the milk. Whip the cream until stiff but not grainy, then gently fold into the milk mix, being careful not to knock the air out. Pour into a freezer-proof container, and freeze for three hours, stirring halfway through. Take out of the freezer for 15 minutes before serving.