Lemon Ice Cream (No Ice-Cream Maker And No Eggs)

1. 1

   Grate the zest from two of the lemons using a microplane, squeeze the juice of all three lemons and pour into a bowl with the zest and sugar, stir to combine and leave for 30 minutes, to let the flavour deepen.

2. 2

   Whip the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice.

3. 3

   Turn into a shallow container, cover and freeze (no stirring) until firm - this could take 3-6 hours.

4. 4

   Let stand in container in the fridge for half an hour to soften enough to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.