This lemon ice cream contains just three ingredients, can be put together in less than five minutes (plus a couple of hours of freezing time), and is incredibly good. Make it. Make it immediately.

Lemon ice cream

Recipe from Lois Daish

cream 1 cup

caster sugar 1/4 cup plus 2 tablespoons

zest and juice of a large Meyer lemon

Put all ingredients into a large mixing bowl and whisk until soft peaks form; don’t overwhip! Taste and add more lemon juice or sugar if you think it needs it. Scoop the mixture into four small dishes and place into freezer. Good to go after about two hours in the freezer.