Lemon Icecream

 LEMON ICE CREAM

I remember Mum used to make some lemon deserts such as lemon blanc, lemon snow, lemon sago, lemon jelly and lemon cordial at different times as we had a lemon tree.
I was looking for a different recipe the other day, when I found her lemon ice cream.  I now share this with you.

LEMON ICE CREAM

UTENSILS REQUIRED
measuring cups
teaspoon
grater
small pot.
spatula. 
ice cream containers or any container suitable.

INGREDIENTS

 ¼ Cup Strained Lemon Juice.

2 Teaspoons of grated lemon Rind (optional but recommended)

1 Cup of Caster Sugar.

600 Mls of Cream.

METHOD

1. Gently warm juice, rind and sugar. Do not boil.

2. Stir until sugar has dissolved. Cool for about 20-30 minutes.

3. Gradually add in cream. Stir. The cream is not beaten first. Just pour into the pot from the cream container.

4. Place in ice cream trays or loaf tins. Cover and freeze for a minimum of 3 hrs. It may take longer in your freezer.

5. Transfer to fridge for 20 minutes before serving ( only if icecream is really hard)

Variations: 

This recipe has endless possibilities as long there is some type of liquid with the sugar. My variations include:

1. I halved the caster sugar and cream measurements but kept the lemon juice measurement the same as I live on my own.

2. I have used orange juice instead of lemon. 

3. I have used fresh loganberries (squashing them to get as much juice as possible and then added some apple juice to make up the 1/4 cup of liquid.

4. I have used apricot nectar with 2-3 fresh apricots finely cut.  

As I already have lemons, and caster sugar always lives in the pantry, I only have to pay for the cream. This makes it cost effective for me living on my own.  
For a family for a special occasion, it may be worth doubling the recipe as everyone will love it. Why not experiment as it is a simple recipe.