Lemon Ice Cream

This Ice Cream is so sinful it should carry a warning!

Only to be made for special occasions [??] it is indulgent and delicious with the taste of fresh lemons zinging in your mouth.

This recipe belonged to a Falmouth lady named Betty, who guarded the recipe and refused to give it to anyone! When I first tasted it, about 25 years ago and asked her if she would give me the recipe - Betty replied "No, I will not!" She always was a forthright and abrupt lady! Well, Betty has passed on and I have her recipe...... and so do you...

1/2 pint of Double cream - I also use a dollop of Clotted cream!

4 eggs - separated

12 oz castor sugar

Juice and zest of 2 large lemons

Whisk the egg yolks and sugar until pale and fluffy.

Add the lemon juice and zest and the cream.

Freeze until almost firm. Whisk the egg whites until stiff.

Remove the container from the freezer and stir well, then stir in the egg whites and freeze once more. At this stage you can also add crushed meringues [bought ones are fine] then give it a final good stir before it has completely froze.

The batch I have made [above] does not have meringues.

Warning - this contains raw eggs.