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| Woman's Hour BBC Radio 4 |
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| Lemon Ice CreamIngredients3 Lemons200g caster sugar 450 ml double cream ½ tsp salt PreparationFinely grate the peel of one of the lemons. Squeeze the juice of all 3 and combine with the sugar. Slowly add the cream and salt, mixing carefully. It will immediately thicken.Pour into a shallow container and freeze until solid around the outside and mushy in the middle. Stir with a fork and freeze until firm, or churn in an ice-cream machine. Reproduced with the kind permission of Ruth Rogers &Rose Grey from their book, THE RIVER CAFE COOKBOOK EASY, Published by Ebury Press 14 April 2003 ISBN: 0091884640 Back to the recipe page |
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