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.