- 3 lemons, juiced and zested
- 200 g caster sugar
- 2 cups coconut cream
- a pinch salt
1. Combine the lemon juice, zest and sugar, and whisk until the sugar has dissolved. Slowly add the coconut cream while whisking until well combined.
2. Churn in an ice-cream machine until ready to serve.
Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau