I love ice cream — or glacé, as we call it in Switzerland. Always have. For most of my childhood, we went to Dorf Tirol in Italy about three times a year for nearly a decade. That’s where you’ll find the legendary gelateria “Eis Sabine” — a true little paradise for ice cream lovers.
That’s where my love for ice cream began.
This lemon ice cream is made with plenty of fresh lemon juice and the zest of organic lemons, giving it an incredibly intense, bright flavour. As fresh and “bio” as it gets!
Ingredients
Zest of 4 organic lemons (tip: use only the yellow part, not the white pith)
150 ml lemon juice
150 ml double cream
150 g sugar
180 ml water
Method
Add the lemon zest, lemon juice, water and sugar to a saucepan. Bring to the boil and simmer for about 2 minutes until you have a simple syrup.
Let the syrup cool completely.
Stir in the double cream, then pour the mixture into an ice cream maker.
Churn — after about 1 hour, your glacé is ready.
No ice cream maker?
Pour the mixture into a large freezer-safe dish and freeze. Stir vigorously every 30 minutes until you reach your desired texture.
♡ This lemon ice cream is perfect after a rich dinner or as a palate cleanser between courses — lemon is known to aid digestion. A must for generous menus… your guests will thank you!
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The best lemon ice cream – easy to make at home
Ingredients
- Zest of 4 organic lemonstip: use only the yellow part, not the white pith
- 150 ml lemon juice
- 150 ml double cream
- 150 g sugar
- 180 ml water
Instructions
- Add the lemon zest, lemon juice, water and sugar to a saucepan. Bring to the boil and simmer for about 2 minutes until you have a simple syrup.
- Let the syrup cool completely.
- Stir in the double cream, then pour the mixture into an ice cream maker.
- Churn — after about 1 hour, your glacé is ready.
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