ORANGE and LEMON ICE CREAM
Servings: 8 people
Equipment
- 1 pt basin
- 2 mixing bowl
- grater
- lemon squeezer
- mixer
Ingredients
- 3 egg yolks use whites for meringues
- 4 oz/100g caster sugar
- 1 orange
- 1 lemon
- ¼ pt double cream
Instructions
- Take rind and juice from orange and lemon
- Separate eggs
- Put yolks and sugar in mixing bowl and whisk until thick and creamy
- Gradually whisk in rind and juice
- Whisk cream until it holds its shape
- Fold cream into egg mixture
- Pour into basin and freeze
- Take from freezer at least 15 mins before serving