A delicious dessert would be this very simple lemon ice cream, which a friend cleverly described as frozen syllabub last time I served it. I first tasted it at a Timaru restaurant about 10 years ago. It was so good I asked the local women at the table if they would ask the chef for the recipe. Amazed that I had never tasted it before, all of them could recite the recipe to me without hesitation. For a special occasion, the ice cream is enhanced by a trickle of lemon syrup and a few pieces of lemon peel.
|1 cup||Cream (Main)|
|⅓ cup||Caster sugar|
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- Put all the cream, caster sugar and the very finely grated zest and juice of the lemon in a mixing bowl and whisk until mixed.
- Taste and add more lemon juice or sugar if needed. Whisk until the cream thickens but has not started to stiffen. Be careful not to over-whip. Pour into 4 small dishes, cover with plastic wrap and freeze.