8 egg yolks
7/8 cup (200 g) 7 oz caster sugar (superfine granulated)
juice of 2 lemons
250 ml (8 fl oz) double cream (heavy cream)
7/8 cup (200 g) 7 oz caster sugar (superfine granulated)
juice of 2 lemons
250 ml (8 fl oz) double cream (heavy cream)
method
1. Unless using a free standing sorbetiere or churn, turn the freezing compartment or freezer to the coldest setting about 1 hour before making the ice cream.
2. In a bowl, beat the egg yolks until very thick.
3. Add the sugar and beat again. Stir in the lemon juice.
4. Whip the cream to soft peaks in a deep bowl, then add carefully to the egg and sugar mixture.
5. Spoon into a suitable container for freezing. Alternatively, use a sorbetiere or churn, following the manufacturer's instructions.
6. Cover the container closely and freeze until half frozen (when crystals appear around the edge of the mixture).
7. Beat the mixture until smooth, scraping off any crystals.
8. Replace the cover and freeze until firm. Return the freezer to the normal setting.
9. Transfer the ice cream to the refrigerator about 15 minutes before serving, to allow it to soften and "ripen".
10. Serve in scoops in individual dishes or in a large decorative bowl
2. In a bowl, beat the egg yolks until very thick.
3. Add the sugar and beat again. Stir in the lemon juice.
4. Whip the cream to soft peaks in a deep bowl, then add carefully to the egg and sugar mixture.
5. Spoon into a suitable container for freezing. Alternatively, use a sorbetiere or churn, following the manufacturer's instructions.
6. Cover the container closely and freeze until half frozen (when crystals appear around the edge of the mixture).
7. Beat the mixture until smooth, scraping off any crystals.
8. Replace the cover and freeze until firm. Return the freezer to the normal setting.
9. Transfer the ice cream to the refrigerator about 15 minutes before serving, to allow it to soften and "ripen".
10. Serve in scoops in individual dishes or in a large decorative bowl
serving amount
serves 6
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