Luscious Lemon Ice Cream - cooking recipe

Ingredients

4 large unwaxed ripe sweet lemons
300 g sugar
1 teaspoon cornflour
4 egg yolks
250 ml whipping cream, whisked until siff

Preparation

Bring the juice and zest along with 200ml water and the sugar gently to the boil, stirring to dissolve the sugar.
Once boiling remove the zest immediately by either straining through a sieve or using a slotted spoon.
Now boil the syrup for 4 minutes only.
Meanwhile put the yolks and cornflour into a bowl. Using an electric whisk, whisk until the yolks are thick and then pour over the hot syrup whisking constantly until frothy and smooth.
Once cool, fold in the whipped cream and freeze.
Remove from the freezer at least 15 minutes before serving.