- 2 cups cream
- 2 medium lemons, zested
- 1/2 cup freshly squeezed lemon juice
- 2x 385 g cans condensed milk
1. Beat the cream until stiff peaks form, then set aside.
2. Mix the lemon zest, lemon juice and the condensed milk and fold it (well!) into the whipped cream. Pour the mixture into a plastic tub and pop it into the freezer for about 8 hours.
Cook’s note: If you have a stand mixer, it will make your life easier when it comes to beating cream and mixing, but if you don’t, a hand-held mixer works just as well. I make this ice cream using the harvest from our three lemon trees. For a granadilla version, simply replace the lemon juice and zest with the pulp of 14 to 20 fresh granadillas. Or you could even use 11⁄2 kg of blended fresh strawberries, but reduce the freezing time to 5 hours.