Lemon Ice Cream (No Ice-Cream Maker And No Eggs) - cooking recipe

Ingredients

3 lemons, fresh
175 g icing sugar
420 ml double cream
3 tablespoons ice water

Preparation

Grate the zest from two of the lemons using a microplane, squeeze the juice of all three lemons and pour into a bowl with the zest and sugar, stir to combine and leave for 30 minutes, to let the flavour deepen.
Whip the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice.
Turn into a shallow container, cover and freeze (no stirring) until firm - this could take 3-6 hours.
Let stand in container in the fridge for half an hour to soften enough to serve.